Original article Use of grape by-product as a source of dietary fibre and phenolic compounds in sourdough mixed rye bread

@inproceedings{MildnerSzkudlarz2011OriginalAU,
  title={Original article Use of grape by-product as a source of dietary fibre and phenolic compounds in sourdough mixed rye bread},
  author={Sylwia Mildner-Szkudlarz and Renata Zawirska-Wojtasiak and Artur Szwengiel},
  year={2011}
}

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