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This page is a summary of: PARTIAL WHEAT FLOUR REPLACEMENT WITH GLUTEN-FREE FLOURS IN BREAD - QUALITY, TEXTURE AND ANTIOXIDANT ACTIVITY, Journal of Microbiology Biotechnology and Food Sciences, December 2019, Slovak University of Agriculture in Nitra,
DOI: 10.15414/jmbfs.2019/20.9.3.505-509.
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