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2008•Elsevier eBooksRequires access

Application of Extruded Wheat Bran for Added-Value Bread Production

Loreta Bašinskienė, S. Garmuvienė, Gražina Juodeikienė

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Key concepts: Bran, Food science, Extrusion cooking, Extrusion, Context (archaeology), Wheat flour, Chemistry, Biology

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