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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
 
 

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Journal: Foods, 2021
Volume: 10
Number: 2335

Article: The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits
Authors: by María Teresa Molina, Lisa Lamothe, Deniz Z. Gunes, Sandra M. Vaz and Pedro Bouchon
Link: https://www.mdpi.com/2304-8158/10/10/2335

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