Changes in dietary fiber fractions and gut microbial fermentation properties of wheat bran after extrusion and bread making

标题
Changes in dietary fiber fractions and gut microbial fermentation properties of wheat bran after extrusion and bread making
作者
关键词
-
出版物
FOOD RESEARCH INTERNATIONAL
Volume 74, Issue -, Pages 217-223
出版商
Elsevier BV
发表日期
2015-05-09
DOI
10.1016/j.foodres.2015.05.005

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