Cite
HARVARD Citation
Arcila, J. et al. (n.d.). Changes in dietary fiber fractions and gut microbial fermentation properties of wheat bran after extrusion and bread making. Food research international. pp. 217-223. [Online].
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Arcila, J. et al. (n.d.). Changes in dietary fiber fractions and gut microbial fermentation properties of wheat bran after extrusion and bread making. Food research international. pp. 217-223. [Online].