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
Digital Object Identifier: http://dx.doi.org/10.1016/j.jfoodeng.2017.10.024
Publication URI: http://dx.doi.org/10.1016/j.jfoodeng.2017.10.024
Type: Journal Article/Review
Parent Publication: Journal of Food Engineering
ISSN: 0260-8774