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Journal: FoodsVolume: 12Number: 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:
- Greta Adamczyk 1,*,
- Zuzanna Posadzka 1 and
- Mariusz Witczak 2
- et al.
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