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Solid-State Fermentation of Silybum marianum L. Seeds Used as Additive to Increase the Nutritional Value of Wheat Bread by Dalia Cizeikiene, Vaida Ceskeviciute, Daiva Vidmantiene, Loreta Basinskiene, Ieva Akuneca, Mantas Stankevicius, Audrius Maruska, Elena Bartkiene, Ona Ragazinskiene, Algimantas Petrauskas, Grazina Juodeikiene
Published 2013-01-01
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