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Journal: Foods, 2020
Volume: 9
Number: 738
738
Article: Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran
Authors: by Chiara Roye, Muriel Henrion, Hélène Chanvrier, Karlien De Roeck, Yamina De Bondt, Inge Liberloo, Roberto King and Christophe M. Courtin
Link: https://www.mdpi.com/2304-8158/9/6/738

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