The Effect of Partially Substituted Lupin, Soybean, and Navy Bean Flours on Wheat Bread Quality

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Veröffentlicht in:	Food and nutrition sciences 2018, Vol.9 (7), p.840-854
Hauptverfasser:	Liu, Sean, Chen, Diejun, Xu, Jingyuan
Format:	Artikel
Sprache:	eng
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title	The Effect of Partially Substituted Lupin, Soybean, and Navy Bean Flours on Wheat Bread Quality
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