Effect of roasted buckwheat flour and hull enrichment on the sensory qualities, acceptance and safety of innovative mixed rye/wheat and wheat bakery products

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Category:: Magazine publication
Type:: Magazine publication
Published in:: JOURNAL OF FOOD PROCESSING AND PRESERVATION no. 43, edition 8,
ISSN: 0145-8892
ISSN:: 0145-8892
Publication year:: 2019
DOI:: Digital Object Identifier (open in new tab) 10.1111/jfpp.14025
Verified by:: No verification

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