Optimization and Characterization of Wheat Bran Modified by Citric Acid Using a Dry Reaction Method for Enhancement of Methylene Blue Adsorption

Abolfazl Heydari, Haniyeh Daneshafruz, Farideh Doostan, Hassan Sheibani
  • International Journal of Food Engineering, September 2018, De Gruyter
  • DOI: 10.1515/ijfe-2018-0091

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http://dx.doi.org/10.1515/ijfe-2018-0091

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