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Journal: Foods, 2024
Volume: 13
Number: 224

Article: An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads
Authors: by Celeste Verbeke, Els Debonne, Hannah Van Leirsberghe, Filip Van Bockstaele and Mia Eeckhout
Link: https://www.mdpi.com/2304-8158/13/2/224

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