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    Scald Fermentation Time as a Factor Determining the Nutritional and Sensory Quality of Rye Bread

    Scald Fermentation Time as a Factor Determining the Nutritional and Sensory Quality of Rye Bread by Ruta Murniece, Sanita Reidzane, Vitalijs Radenkovs, Evita Straumite, Anete Keke, Eeva-Gerda Kobrin, Dace Klava

    Published 2025-03-01
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