Effect of wheat bran and enzyme addition on dough functional performance and phytic acid levels in bread

Published 2008 View Full Article

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Title
Effect of wheat bran and enzyme addition on dough functional performance and phytic acid levels in bread
Authors
Keywords
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Journal
JOURNAL OF CEREAL SCIENCE
Volume 48, Issue 3, Pages 715-721
Publisher
Elsevier BV
Online
2008-04-11
DOI
10.1016/j.jcs.2008.03.006

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