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1 Ergebnisse
1
Extrusion-Cooking Modifies Physicochemical and Nutrition-Re..:
Roye, Chiara
;
Henrion, Muriel
;
Chanvrier, Hélène
...
Foods. 9 (2020) 6 - p. 738 , 2020
Link:
https://doi.org/10.3390/foods9060738
RT Journal T1
Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran
UL https://suche.suub.uni-bremen.de/peid=cr-10.3390_foods9060738&Exemplar=1&LAN=DE A1 Roye, Chiara A1 Henrion, Muriel A1 Chanvrier, Hélène A1 De Roeck, Karlien A1 De Bondt, Yamina A1 Liberloo, Inge A1 King, Roberto A1 Courtin, Christophe M. PB MDPI AG YR 2020 SN 2304-8158 JF Foods VO 9 IS 6 SP 738 LK http://dx.doi.org/https://doi.org/10.3390/foods9060738 DO https://doi.org/10.3390/foods9060738 SF ELIB - SuUB Bremen
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