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Optimisation of sourdough bread incorporation into wheat bread by response surface methodology: Bioactive and nutritional properties

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2017.01.01

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https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000405790100012&DestLinkType=FullRecord&DestApp=WOS
 https://hdl.handle.net/20.500.12597/9647

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