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Journal: Foods, 2021
Volume: 10
Number: 1542

Article: Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour
Authors: by Denisa Atudorei, Olivia Atudorei and Georgiana Gabriela Codină
Link: https://www.mdpi.com/2304-8158/10/7/1542

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