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Journal: Foods, 2023
Volume: 12
Number: 1316

Article: Dough Rheological Behavior and Bread Quality as Affected by Addition of Soybean Flour in a Germinated Form
Authors: by Denisa Atudorei, Silvia Mironeasa and Georgiana Gabriela Codină
Link: https://www.mdpi.com/2304-8158/12/6/1316

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