%0 Journal Article
%T Effects of substitution level and particle size of extruded soybean hull fractions on physicochemical and sensorial properties of high‐fiber pan bread during storage
%A Tabibloghmany, Foroughsadat
%A  Mazaheri Tehrani, Mostafa
%A  Koocheki, Arash
%J Food Science and Nutrition
%@ 2048-7177
%D 2022