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2005•Journal of Food EngineeringRequires access

Effect of dietary fibre addition on the selected nutritional properties of cookies

Nermin Bilgiçli, Şenol İbanogˇlu, Emine Nur Herken

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Key concepts: Bran, Food science, Phytic acid, Dietary fibre, Chemistry, Antioxidant capacity, Wheat flour, Antioxidant

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Effect of dietary fibre addition on the selected nutritional properties of cookies — Research Paper | ScholarLens