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Publications
Effect of Brewers’ Spent Grain Addition to a Fermented Form on Dough Rheological Properties from Different Triticale Flour Cultivars
Publication with shared reference
10.3390/foods14010041
Home
Publications
Effect of Brewers’ Spent Grain Addition to a Fermented Form on Dough Rheological Properties from Different Triticale Flour Cultivars
Publication with shared reference
10.3390/foods14010041
Publications with shared reference:
Effect of Brewers’ Spent Grain Addition to a Fermented Form on Dough Rheological Properties from Different Triticale Flour Cultivars
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