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Journal: Foods, 2024
Volume: 13
Number: 2957

Article: The Influence of Processing Using Conventional and Hybrid Methods on the Composition, Polysaccharide Profiles and Selected Properties of Wheat Flour Enriched with Baking Enzymes
Authors: by Piotr Lewko, Agnieszka Wójtowicz and Daniel M. Kamiński
Link: https://www.mdpi.com/2304-8158/13/18/2957

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