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Journal Article

Rheological properties of gluten and gluten-starch model doughs containing wheat bran dietary fibre

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Wen Han and others

International Journal of Food Science and Technology, Volume 53, Issue 12, December 2018, Pages 2650–2656, https://doi.org/10.1111/ijfs.13861

Published: 28 June 2018

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Online ISSN 1365-2621
Print ISSN 0950-5423
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