Effect of different extrusion parameters on dietary fiber in wheat bran and rye bran / Annica A.M. Andersson ...[et al.]

By: Andersson, Annica A.MCall Number: IF 19 (43) Material type: ArticleArticleSubject(s): DIETARY FIBER -- IF In: Journal of Food Science 82 (6) 2017 : 1344-1350
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YI2018 M02

Human health; Sensory quality; Arabinoxylan; Beta-glucan

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