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Composition of Polysaccharides in Hull-Less Barley Sourdough Bread and Their Impact on Physical Properties of Bread.
Citation
Reidzane S., Gramatina I., Galoburda R., Komasilovs V., Zacepins A. et al. (2023). Composition of Polysaccharides in Hull-Less Barley Sourdough Bread and Their Impact on Physical Properties of Bread.. Foods. DOI: 10.3390/foods12010155
Abstract
Abstract not available. See citation for source.
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