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Journal: Molecules, 2022
Volume: 27
Number: 1574
Article:
Low-Carbohydrate, High-Protein, and Gluten-Free Bread Supplemented with Poppy Seed Flour: Physicochemical, Sensory, and Spectroscopic Properties
Authors:
by
Monika Wójcik, Renata Różyło, Regine Schönlechner, Arkadiusz Matwijczuk and Dariusz Dziki
Link:
https://www.mdpi.com/1420-3049/27/5/1574
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