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| The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough? | 430 |
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| December 2025 | January 2026 | February 2026 | March 2026 | April 2026 | May 2026 | June 2026 | |
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| The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough? | 17 | 21 | 14 | 14 | 16 | 9 | 0 |
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