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Journal: Foods, 2022
Volume: 11
Number: 2982

Article: Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality
Authors: by Denisa Atudorei, Silvia Mironeasa and Georgiana Gabriela Codină
Link: https://www.mdpi.com/2304-8158/11/19/2982

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