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Journal: Foods, 2020
Volume: 9
Number: 136

Article: Review of the Sensory and Physico-Chemical Properties of Red and White Wheat: Which Makes the Best Whole Grain?
Authors: by Sara Grafenauer, Chiara Miglioretto, Vicky Solah and Felicity Curtain
Link: https://www.mdpi.com/2304-8158/9/2/136

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