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Autor principal:	Oluwatoyin Oladayo ONIPE
Formato:	Artículo científico
Lenguaje:	en
Publicado:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2017
Materias:	Agrociencias rheology Wheat bran particle size colour profile mixing tolerance
Acceso en línea:	https://www.redalyc.org/articulo.oa?id=395953031008
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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