Micronization Effects on Structural, Functional, and Antioxidant Properties of Wheat Bran.

Foods · 2022 · PMC9818641 · PMID 36613314

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an adverse trendno p-value reported

[ 39 ] found that when the D 50 of pea flour decreased from 249 μm to 74 μm, the dissolved amount of protein demonstrated an adverse trend.

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