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Volume and Texture of Brown Rye Bread Fortified with Different Cellulose Fibres Length

by Katharina Fuckerer, Oliver Hensel and Joachim J. Schmitt

Journal of Food and Nutrition Research. 2015, 3(10), 637-640. DOI: 10.12691/jfnr-3-10-3
Pub. Date: December 05, 2015Views: 16405 Downloads: 15456Like: 5Citations: 1

rye bread cellulose volume texture

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