Statistics for Lupin flour as a wheat substitute in conventional and sourdough breadmaking: impact on bread physicochemical properties and volatile profile
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| Lupin flour as a wheat substitute in conventional and sourdough breadmaking: impact on bread physicochemical properties and volatile profile | 1 |
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| October 2024 | 0 |
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| January 2025 | 0 |
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| March 2025 | 1 |
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File Visits
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| Nigro et al., 2025.pdf | 11 |