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Journal: Foods, 2019
Volume: 8
Number: 333

Article: Rheological Properties of Wheat–Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features
Authors: by Georgiana Gabriela Codină, Ana Maria Istrate, Ioan Gontariu and Silvia Mironeasa
Link: https://www.mdpi.com/2304-8158/8/8/333

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