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    The influence of lactic acid fermentation on functional properties of narrow-leaved lupine protein as functional additive for higher value wheat bread

    The influence of lactic acid fermentation on functional properties of narrow-leaved lupine protein as functional additive for higher value wheat bread by Klupsaite, Dovile, Juodeikiene, Grazina, Zadeike, Daiva, Bartkiene, Elena, Maknickiene, Zita, Liutkute, Greta

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