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Effects of Ball Milling on the Structural, Thermal and Rheological Properties of Oat Bran Protein Flour (2018)

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://reader.elsevier.com/reader/sd/4F35291F995F14F5626000ADD5AFA425A48641FFC648D118E569BBBC626F81B17AD1B59C840C4122A16CDE09602A1116

Type: Journal Article/Review

Volume: 229

Parent Publication: Journal of Food Engineering