Cite
HARVARD Citation
Hemdane, S. et al. (2016). Study of the intrinsic properties of wheat bran and pearlings obtained by sequential debranning and their role in bran-enriched bread making. Journal of cereal science. pp. 78-85. [Online].
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Hemdane, S. et al. (2016). Study of the intrinsic properties of wheat bran and pearlings obtained by sequential debranning and their role in bran-enriched bread making. Journal of cereal science. pp. 78-85. [Online].