Rye - the nutritional and technological evaluation in Czech cereal technology - A review: Grain and flours
Czech Journal of Food Sciences, 2021-01, Vol.39 (1), p.3-8 [Peer Reviewed Journal]2021. This work is published under https://www.agriculturejournals.cz/web/about/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1212-1800 ;EISSN: 1805-9317 ;DOI: 10.17221/203/2020-CJFS
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