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2009•Unpublished venueRequires access

EFFECT OF RICE BRAN ADDITION ON DOUGH RHEOLOGY AND TEXTURAL PROPERTIES OF BARBARY BREAD

Elnaz Milani, H Pourazarang, Mortazavi Seyed Ali

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Key concepts: Food science, Rheology, Bran, Chemistry, Materials science, Raw material, Composite material, Organic chemistry

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