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APA Citation
Tabibloghmany, F. S., Tehrani, M. M., & Koocheki, A. (2022). effects of substitution level and particle size of extruded soybean hull fractions on physicochemical and sensorial properties of high‐fiber pan bread during storage. Food science & nutrition, 10(12), 4345–4359. http://access.bl.uk/ark:/81055/vdc_100172117876.0x00001b