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

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