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Journal: Processes, 2022
Volume: 10
Number: 584

Article: Quality Characteristics and Antioxidant Activity of Fresh Noodles Formulated with Flour-Bran Blends Varied by Particle Size and Blend Ratio of Purple-Colored Wheat Bran
Authors: by Gyuna Park, Hyejin Cho, Kyeonghoon Kim and Meera Kweon
Link: https://www.mdpi.com/2227-9717/10/3/584

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