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Nutritive value of rye and its products. 4. Effects of extraction rate on digestibility of milled rye products.

J. Bartnik

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Key concepts: Food science, Extraction (chemistry), Value (mathematics), Mathematics, Agronomy, Chemistry, Biology, Statistics

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Nutritive value of rye and its products. 4. Effects of extraction rate on digestibility of milled rye products. — Research Paper | ScholarLens