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Wheat bran layers: composition, structure, fractionation, and potential uses in foods.
Crit Rev Food Sci Nutr. 2023 Feb 2:1-24. doi: 10.1080/10408398.2023.2171962. Online ahead of print.
Crit Rev Food Sci Nutr. 2023.
PMID: 36728922
The Characteristics of Steamed Bread from Reconstituted Whole Wheat Flour (WWF) of Different Hard Wheat Classes with Different Bran Particle Size Distributions.
Huang Y, Mense AL, Deng L, Su M, Shih K, Bock JE.
Huang Y, et al. Among authors: mense al.
Foods. 2021 Oct 12;10(10):2413. doi: 10.3390/foods10102413.
Foods. 2021.
PMID: 34681462
Free PMC article.
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