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Journal: Foods, 2023
Volume: 12
Number: 2964
2964
Article: Effect of Adding Fermented Proso Millet Bran Dietary Fiber on Micro-Structural, Physicochemical, and Digestive Properties of Gluten-Free Proso Millet-Based Dough and Cake
Authors: by Jing Xiao, Yinxia Li, Li Niu, Ronghui Chen, Jiayu Tang, Zongbo Tong and Chunxia Xiao
Link: https://www.mdpi.com/2304-8158/12/15/2964

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