Study into the effect of microfluidisation processing parameters on the physicochemical properties of wheat (Triticum aestivum L.) bran-Reference-Cited by-同舟云学术

Study into the effect of microfluidisation processing parameters on the physicochemical properties of wheat (Triticum aestivum L.) bran

Published:2020-02 Issue: Volume:305 Page:125436
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

De Bondt Yamina^ORCID,Rosa-Sibakov Natalia,Liberloo Inge,Roye Chiara,Van de Walle Davy^ORCID,Dewettinck Koen,Goos Peter,Nordlund Emilia,Courtin Christophe M.^ORCID

Funder

Hercules Foundation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Determination of reducing end sugar residues in oligo- and polysaccharides by gas-liquid chromatography;Courtin;Journal of Chromatography A,2000

5. The range of dietary fibre ingredients and a comparison of their technical functionality;Cui,2013

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