1. Effects of substitution level and particle size of extruded soybean hull fractions on physicochemical and sensorial properties of high‐fiber pan bread during storage. Issue 12 (6th October 2022) Authors: Tabibloghmany, Forough Sadat; Tehrani, Mostafa Mazaheri; Koocheki, Arash Journal: Food science & nutrition Issue: Volume 10:Issue 12(2022) Page Start: 4345 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗