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Journal: Foods, 2023
Volume: 12
Number: 559
Article:
Comparison of the Rheological Behavior of Fortified Rye–Wheat Dough with Buckwheat, Beetroot and Flax Fiber Powders and Their Effect on the Final Product
Authors:
by
Greta Adamczyk, Zuzanna Posadzka, Teresa Witczak and Mariusz Witczak
Link:
https://www.mdpi.com/2304-8158/12/3/559
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