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