Effect of raw wheat germ addition on the physical texture and objective color of a designer food (pan bread)

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1 March 2002

journal article
Published by Wiley in Molecular Nutrition & Food Research

Vol. 46 (2), 68-72
https://doi.org/10.1002/1521-3803(20020301)46:2<68::aid-food68>3.0.co;2-w

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Cited by 21 articles