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Influence of Durum Wheat Bran Particle Size on Phytochemical Content and on Leavened Bread Baking Quality
Wheat bran is a conventional by-product of the wheat milling industry mainly used for animal feed. It is a rich and inexpensive source of phytonutrients, so is in demand for fibre-rich food products but creates quality issues when incorporated into bread. The purpose of this study was to characteriz...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7996265/ https://www.ncbi.nlm.nih.gov/pubmed/33668363 http://dx.doi.org/10.3390/foods10030489 |