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Press Review

Implications of Blending Pulse and Wheat Flours on Rheology and Quality Characteristics of Baked Goods: A Review

20.10.2022 – MDPI –

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Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them.