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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