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Journal: Foods, 2026
Volume: 15
Number: 3
3
Article: The Chemical Composition and Baking Quality of Rye Flour from Grain with Organic Production
Authors: by Sylwia Stępniewska, Grażyna Cacak-Pietrzak, Anna Fraś, Magdalena Wiśniewska, Katarzyna Sujka, Justyna Grabarczyk and Dariusz Dziki
Link: https://www.mdpi.com/2304-8158/15/1/3

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