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Falling number as a suitability factor for determining the baking quality of rye flour (title)
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Falling number as a suitability factor for determining the baking quality of rye flour
Veskus, Tiina
;
Kann, Aino
Food and nutrition = Toit ja toitumine
1997
/
p. 95-104: ill
https://www.ester.ee/record=b1189751*est
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