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Development of fibre-enriched wheat breads: impact of recovered agroindustrial by-products on physicochemical properties of dough and bread characteristics

Crossref DOI link: https://doi.org/10.1007/s00217-017-2903-5

Published Online: 2017-05-03

Published Print: 2017-11

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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