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Marta Skrajda-Brdak

> Marta Skrajda-Brdak

Marta Skrajda-Brdak

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Publications

  1. 2019, Evaluation of physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye (Secale cereale var. Multicaule), Journal of Food Science and Technology, 56 (7) str. 3422–3430, DOI: 10.1007/s13197-019-03827-1
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