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The Effect of Wet Milling and Cryogenic Milling on the Structure and Physicochemical Properties of Wheat Bran
Wheat bran consumption is associated with several health benefits, but its incorporation into food products remains low because of sensory and technofunctional issues. Besides, its full beneficial potential is probably not achieved because of its recalcitrant nature and inaccessible structure. Parti...
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| 出版年: | Foods |
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| 主要な著者: | , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI
2020
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7759771/ https://ncbi.nlm.nih.gov/pubmed/33260871 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9121755 |
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