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Journal: Foods, 2023
Volume: 12
Number: 3320
Article:
Walnut Flour as an Ingredient for Producing Low-Carbohydrate Bread: Physicochemical, Sensory, and Spectroscopic Characteristics
Authors:
by
Monika Wójcik, Dariusz Dziki, Arkadiusz Matwijczuk and Urszula Gawlik-Dziki
Link:
https://www.mdpi.com/2304-8158/12/17/3320
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