Dry-fractionation of wheat bran increases the bioaccessibility of phenolic acids in breads made from processed bran fractions
- 30 June 2010
- journal article
- research article
- Published by Elsevier BV in Food Research International
- Vol. 43 (5), 1429-1438
- https://doi.org/10.1016/j.foodres.2010.04.013
Abstract
No abstract availableKeywords
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