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Wenjun, L., Margaret, B., Luca, S. and Brennan, C. (2017) Buckwheat Flour Inclusion in Chinese Steamed Bread: Potential Reduction in Glycemic Response and Effects on Dough Quality. European Food Research and Technology, 243, 727-734.
https://doi.org/10.1007/s00217-016-2786-x

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