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Journal: Foods, 2021
Volume: 10
Number: 2311

Article: A Systematic Comparison of the Intrinsic Properties of Wheat and Oat Bran Fractions and Their Effects on Dough and Bread Properties: Elucidation of Chemical Mechanisms, Water Binding, and Steric Hindrance
Authors: by Stefano Renzetti, Mira Theunissen and Karlijn Horrevorts
Link: https://www.mdpi.com/2304-8158/10/10/2311

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