Statistics for Rheological properties of ancient wheat varities and sourdough processing used as a tool for improving antioxidative properties of bread
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| Rheological properties of ancient wheat varities and sourdough processing used as a tool for improving antioxidative properties of bread | 1 |
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| October 2024 | 0 |
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| INOPTEP_23_BOOK_of_ABSTRACTS.pdf | 6 |