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Vol. 8 | No. 15-16, 2025
INVESTIGATING THE POSSIBILITIES OF CREATING FROZEN DOUGH BREAD TECHNOLOGY FROM WHOLE GRAIN KAMUT FLOUR ENRICHED WITH SPROUTED RED LENTILS
Iliana LAZOVA-BORISOVA, Namik DURMISHI, Gafur XHABIRI
Abstract
Pages: 1 - 2
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