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Evaluation of physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye (Secale cereale var. Multicaule).
J Food Sci Technol. 2019 Jul;56(7):3422-3430. doi: 10.1007/s13197-019-03827-1. Epub 2019 Jun 10.
J Food Sci Technol. 2019.
PMID: 31274910
Free PMC article.
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