Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties.

Foods · 2020 · PMC7555644 · PMID 32872269

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a decreasing trendno p-value reported

There was also a decreasing trend in polyunsaturated fat contents in fortified breads but no significant difference between 11% and 21%.

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