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    Effect of Extrusion Cooking on the Enhancement of Soluble Dietary Fiber and Structure Properties of Dietary Fiber in Defatted Rice Bran

    Effect of Extrusion Cooking on the Enhancement of Soluble Dietary Fiber and Structure Properties of Dietary Fiber in Defatted Rice Bran oleh WU Na-na, WANG Lei-xin, LV Ying-guo, TAN Bin

    Diterbitkan 2022-03-01
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