The aim of the study was to determine the influence of wheat bran dietary fiber on wheat flour dough rheological properties. In this paper. wheat bran dietary fiber (WBDF) with different levels (0. 3%. https://www.ngetikin.com/limited-value-Sapatilha-Infantil-Pampili-Bailarina-Laco-Duplo-Glitter-Prata-great-pick/