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Olga Bartczak
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Gluten-Free Bread with Cricket Powder—Mechanical Properties and Molecular Water Dynamics in Dough and Ready Product
by
Przemysław Łukasz Kowalczewski
,
Katarzyna Walkowiak
,
Łukasz Masewicz
,
Olga
Bartczak
,
Jacek Lewandowicz
,
Piotr Kubiak
,
Hanna Maria Baranowska
Published 2019-07-01
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