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Instytut Agrofizyki im. Bohdana Dobrzańskiego Polskiej Akademii Nauk
The influence of selected polyphenols on the gluten structure – A study on gluten dough with application of FT-IR and FT-Raman spectroscopy
The influence of selected polyphenols on the gluten structure – A study on gluten dough with application of FT-IR and FT-Raman spectroscopy |
 
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