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Technological methods for reducing the content of fructan in rye bread
Pejcz, Ewa, Spychaj, RadosÅaw, Gil, ZygmuntVolume:
246
Journal:
European Food Research and Technology
DOI:
10.1007/s00217-020-03537-5
Date:
September, 2020
File:
PDF, 584 KB
2020