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Journal: Foods, 2022
Volume: 11
Number: 3921

Article: Characterisation of a High Fibre Flour Prepared from Soy Milk By-Product and Its Potential Use in White Wheat Bread
Authors: by Philip Davy, Timothy Kirkman, Christopher J. Scarlett and Quan Vuong
Link: https://www.mdpi.com/2304-8158/11/23/3921

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