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1 Ergebnisse
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Changing Wheat Bran Structural Properties by Extrusion-Cook..:
Roye, Chiara
;
Henrion, Muriel
;
Chanvrier, Hélène
...
Foods. 10 (2021) 2 - p. 472 , 2021
Link:
https://doi.org/10.3390/foods10020472
RT Journal T1
Changing Wheat Bran Structural Properties by Extrusion-Cooking on a Pilot and Industrial Scale: A Comparative Study
UL https://suche.suub.uni-bremen.de/peid=cr-10.3390_foods10020472&Exemplar=1&LAN=DE A1 Roye, Chiara A1 Henrion, Muriel A1 Chanvrier, Hélène A1 Loret, Chrystel A1 King, Roberto A1 Lamothe, Lisa A1 Courtin, Christophe M. PB MDPI AG YR 2021 SN 2304-8158 JF Foods VO 10 IS 2 SP 472 LK http://dx.doi.org/https://doi.org/10.3390/foods10020472 DO https://doi.org/10.3390/foods10020472 SF ELIB - SuUB Bremen
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