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Elsevier, Food Chemistry, (236), p. 76-86, 2017

DOI: 10.1016/j.foodchem.2017.01.039

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Study on the effects of wheat bran incorporation on water mobility and biopolymer behavior during bread making and storage using time-domain 1 H NMR relaxometry

This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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