Composition, structural, physicochemical and functional properties of dietary fiber from different milling fractions of black rice bran
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Elsevier BV
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1. Physicochemical and nutritional quality of pigmented rice and bran: Influence of milling and cooking;LWT;2024-09
2. Dietary fiber from sweet potato residue with different processing methods: Physicochemical, functional properties, and bioactivity in vitro;LWT;2024-08
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