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Journal: Foods, 2025
Volume: 14
Number: 199

Article: The Impact of Oyster Mushrooms (Pleurotus ostreatus) on the Baking Quality of Rye Flour and Nutrition Composition and Antioxidant Potential of Rye Bread
Authors: by Sylwia Stępniewska, Agnieszka Salamon, Grażyna Cacak-Pietrzak, Małgorzata Piecyk and Hanna Kowalska
Link: https://www.mdpi.com/2304-8158/14/2/199

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