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Litwinek, D., Gambuś, H., Mickowska, B., Zieć, G. and Berski, W. (2013) Amino Acids Composition of Proteins in Wheat and Oat Flours Used in Breads Production. Journal of Microbiology, Biotechnology and Food Sciences, 2, 1725-1733.
https://search.proquest.com/openview/0a0ccd3ae387c2d48a59bf8145387f4c/
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