Micronized by-products from debranned durum wheat and sourdough fermentation enhanced the nutritional, textural and sensory features of bread

Published 2012 View Full Article

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Title
Micronized by-products from debranned durum wheat and sourdough fermentation enhanced the nutritional, textural and sensory features of bread
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 46, Issue 1, Pages 304-313
Publisher
Elsevier BV
Online
2012-01-15
DOI
10.1016/j.foodres.2011.12.024

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