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    Effect of addition of protein concentrates from natural and yeast fermented rice bran on the rheological and technological properties of wheat bread

    Effect of addition of protein concentrates from natural and yeast fermented rice bran on the rheological and technological properties of wheat bread by Chinma, Chiemela Enyinnaya, Ilowefah, Muna, Shammugasamy, Balakrishnan, Mohammed, Makeri, Syed Muhammad, Sharifah Kharidah

    Published 2015
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