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Thuy NM, Thuan HA, Hao HV, Giau TN, Van Tai N, Minh VQ. VALORIZATION OF RED RICE WINE LEES AS A PARTIAL WHEAT FLOUR SUBSTITUTE IN SANDWICH BREAD: EFFECTS ON NUTRITIONAL QUALITY AND BIOACTIVE COMPOUNDS. J microb biotech food sci [Internet]. 2026 Sep. 21 [cited 2026 Sep. 28];:e14547. Available from: https://office2.jmbfs.org/index.php/JMBFS/article/view/14547