Influence of different types of thermal treatment on the chemical composition and physical properties of wheat bran
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference11 articles.
1. EFFECTS OF PROCESSING ON THE DIETARY FIBER CONTENT OF WHEAT BRAN, PUREED GREEN BEANS, AND CARROTS
2. EFFECT OF COOKING ON VEGETABLE FIBER
3. Effects of processing on availability of starch for digestion in vitro and in vivo; I Extrusion cooking of wheat flours and starch
4. Effects of processing on starch availability In vitro and In vivo. II. Drum-drying of wheat flour
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