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Influence of the Addition of Vital Wheat Gluten on Thermal and Rheological Properties of Triticale Flour.
Polymers (Basel). 2023 Apr 13;15(8):1870. doi: 10.3390/polym15081870.
Polymers (Basel). 2023.
PMID: 37112017
Free PMC article.
Comparison of the Rheological Behavior of Fortified Rye-Wheat Dough with Buckwheat, Beetroot and Flax Fiber Powders and Their Effect on the Final Product.
Adamczyk G, Posadzka Z, Witczak T, Witczak M.
Adamczyk G, et al. Among authors: posadzka z.
Foods. 2023 Jan 27;12(3):559. doi: 10.3390/foods12030559.
Foods. 2023.
PMID: 36766090
Free PMC article.
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Content of Phenolic Acids in the Grain of Selected Polish Triticale Cultivars and Its Products.
Kaszuba J, Kapusta I, Posadzka Z.
Kaszuba J, et al. Among authors: posadzka z.
Molecules. 2021 Jan 21;26(3):562. doi: 10.3390/molecules26030562.
Molecules. 2021.
PMID: 33494546
Free PMC article.
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