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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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