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The Baking Quality of Wheat Flour (<i>Triticum aestivum</i> L.) Obtained from Wheat Grains Cultivated in Various Farming Systems (Organic vs. Integrated vs. Conventional) by Katarzyna Wysocka, Grażyna Cacak-Pietrzak, Beata Feledyn-Szewczyk, Marcin Studnicki
Published 2024-02-01
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