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