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Journal: Appl. Sci., 2024
Volume: 14
Number: 1886
Article:
The Baking Quality of Wheat Flour (Triticum aestivum L.) Obtained from Wheat Grains Cultivated in Various Farming Systems (Organic vs. Integrated vs. Conventional)
Authors:
by
Katarzyna Wysocka, Grażyna Cacak-Pietrzak, Beata Feledyn-Szewczyk and Marcin Studnicki
Link:
https://www.mdpi.com/2076-3417/14/5/1886
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