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Journal: FoodsVolume: 12Number: 3320
Article: Walnut Flour as an Ingredient for Producing Low-Carbohydrate Bread: Physicochemical, Sensory, and Spectroscopic Characteristics
- Authors:
- Monika Wójcik1,
- Dariusz Dziki2,* and
- Arkadiusz Matwijczuk3
- et al.
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