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2014•International journal of basic and agricultural researchRequires access

Physical, nutritional and sensory quality characteristics of stabilized rice bran bread.

Nitya Bhatt, Pratima Awasthi, Sonia Savitri Anand, Neha Tiwari

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Key concepts: Food science, Bran, Sensory system, Food quality, Quality (philosophy), Biology, Agronomy, Biotechnology

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