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Journal: Foods, 2021
Volume: 10
Number: 472
472
Article: Changing Wheat Bran Structural Properties by Extrusion-Cooking on a Pilot and Industrial Scale: A Comparative Study
Authors: by Chiara Roye, Muriel Henrion, Hélène Chanvrier, Chrystel Loret, Roberto King, Lisa Lamothe and Christophe M. Courtin
Link: https://www.mdpi.com/2304-8158/10/2/472

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