Campbell, Grant M., Ross, Marcela and Motoi, L. (2008) Bran in Bread: Effects of Particle Size and Level of Wheat and Oat Bran on Mixing, Proving and Baking. In: Bubbles in Food 2: Novelty, Health and Luxury. Eagan Press, USA, pp. 337-354. ISBN 978-1-891127-59-5
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