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October 11, 2021LWT112 citationsOpen Access

Effects of fermentation with lactic bacteria on the structural characteristics and physicochemical and functional properties of soluble dietary fiber from prosomillet bran

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YLYinxia LiLNLi NiuQGQianqian Guo

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Li et al. (2021) studied this question.

synapsesocial.com/papers/6a0c70b05712c53037e8a432https://doi.org/10.1016/j.lwt.2021.112609
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