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43. APPLICATION OF OAT, WHEAT AND RYE BRAN TO MODIFY NUTRITIONAL PROPERTIES, PHYSICAL AND SENSORY CHARACTERISTICS OF EXTRUDED CORN SNACKS. Makowska A; Polcyn A; Chudy S; Michniewicz J Acta Sci Pol Technol Aliment; 2015; 14(4):375-386. PubMed ID: 28068043 [TBL] [Abstract][Full Text] [Related]
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