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      Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread : Effects on Physical and Nutritional Properties

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      Ni_etal_foods_Addition_of_broadbean_VOR.pdf (4.160Mb)
      Publication date
      25/09/2020
      Author
      Ni, Qianqian
      Ranawana, Viren
      Hayes, Helen
      Hayward, Nicholas
      Stead, David
      Raikos, Vassilios
      Metadata
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      Citation
      Ni , Q , Ranawana , V , Hayes , H , Hayward , N , Stead , D & Raikos , V 2020 , ' Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread : Effects on Physical and Nutritional Properties ' , Foods , vol. 9 , no. 9 , 1192 . https://doi.org/10.3390/foods9091192
      URI
      https://hdl.handle.net/2164/15051
      DOI
      https://doi.org/10.3390/foods9091192
      Rights
      © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
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