📣 Try out the NEW Gateway to Research and let us know what you think.

We're looking for users to test the new service during August and September and share their feedback. Express your interest by completing this short form.

Effect of ball milling on the structural, thermal, and rheological properties of oat bran protein flour (2017)

First Author: Ramadhan K

Attributed to: EPSRC Centre for Innovative Manufacturing in Food funded by EPSRC

Abstract

No abstract provided

Bibliographic Information

Publication URI: https://www.sciencedirect.com/science/article/pii/S0260877417304570

Type: Journal Article/Review

Parent Publication: Journal of Food Engineering

Issue: 02 November 2017