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The Influence of the Lupine Flour on the Selected Parameters of the Novel Bakery Products
The Influence of the Lupine Flour on the Selected Parameters of the Novel Bakery Products
2020
Jana Štefániková
Veronika Válková
Veronika Nagyová
Matej Hynšt
Michal Miškeje
Petra Borotová
Vladimír Vietoris
Július Árvay
Tatiana Bojňanská
Keywords:
Lupine flour
Chemistry
Food science
Correction
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