Effect of extruded wheat bran on dough rheology and bread quality

Published 2011 View Full Article

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Title
Effect of extruded wheat bran on dough rheology and bread quality
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 44, Issue 10, Pages 2231-2237
Publisher
Elsevier BV
Online
2011-06-26
DOI
10.1016/j.lwt.2011.06.006

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