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    Impact of Lupin Inclusion on the Rheological and Qualitative Characteristics, and Sensory Acceptability of Baked Rolls

    Impact of Lupin Inclusion on the Rheological and Qualitative Characteristics, and Sensory Acceptability of Baked Rolls by Tatiana Holkovičová, Zlatica Kohajdová, Michaela Lauková, Lucia Minarovičová, Ladislav Staruch

    Published 2025-01-01
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