ArticleFoods (Basel, Switzerland)2021

A Systematic Comparison of the Intrinsic Properties of Wheat and Oat Bran Fractions and Their Effects on Dough and Bread Properties: Elucidation of Chemical Mechanisms, Water Binding, and Steric Hindrance.

Stefano Renzetti et al.PubMed ↗Full text ↗Publisher ↗

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