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Journal: Foods, 2022
Volume: 11
Number: 1826

Article: Enzyme Activity and Physiochemical Properties of Flour after Supercritical Carbon Dioxide Processing
Authors: by Maja Leitgeb, Željko Knez and Gordana Hojnik Podrepšek
Link: https://www.mdpi.com/2304-8158/11/13/1826

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