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Journal: Foods, 2025
Volume: 14
Number: 979
979
Article: Scald Fermentation Time as a Factor Determining the Nutritional and Sensory Quality of Rye Bread
Authors: by Ruta Murniece, Sanita Reidzane, Vitalijs Radenkovs, Evita Straumite, Anete Keke, Eeva-Gerda Kobrin and Dace Klava
Link: https://www.mdpi.com/2304-8158/14/6/979

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