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2011•Journal of Food Science and TechnologyOpen access

Physico-chemical characteristics of defatted rice bran and its utilization in a bakery product

Sudha Sairam, A. G. Gopala Krishna, Asna Urooj

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Key concepts: Food science, Bran, Dietary fiber, Ingredient, Antioxidant, Chemistry, Fiber, Antioxidant capacity

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