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Effect of Bran Sources and Bran Particle Sizes on Quality Attributes of Cholesterol-free, Low-salt Muffins

Sandy Wu Daubenmire

出版	Michigan State University. Department of Food Science and Human Nutrition, 1990
URL	http://books.google.com.hk/books?id=XBc4erfjxpsC&hl=&source=gbs_api