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Concentrations of Phenolic Acids Are Differently Genetically Determined in Leaves, Flowers, and Grain of Common Buckwheat (Fagopyrum esculentum Moench).
Plants (Basel). 2021 Jun 3;10(6):1142. doi: 10.3390/plants10061142.
Plants (Basel). 2021.
PMID: 34205223
Free PMC article.
Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough.
Bojňanská T, Musilová J, Vollmannová A.
Bojňanská T, et al.
Foods. 2021 May 14;10(5):1087. doi: 10.3390/foods10051087.
Foods. 2021.
PMID: 34068906
Free PMC article.
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Extracts with Nutritional Potential and Their Influence on the Rheological Properties of Dough and Quality Parameters of Bread.
Bojňanská T, Kolesárová A, Čech M, Tančinová D, Urminská D.
Bojňanská T, et al.
Foods. 2024 Jan 24;13(3):382. doi: 10.3390/foods13030382.
Foods. 2024.
PMID: 38338518
Free PMC article.
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