Effect of different extrusion parameters on dietary fiber in wheat bran and rye bran / Annica A.M. Andersson ...[et al.]
Call Number: IF 19 (43) Material type: ArticleSubject(s): DIETARY FIBER -- IF In: Journal of Food Science 82 (6) 2017 : 1344-1350No physical items for this record
YI2018 M02
Human health; Sensory quality; Arabinoxylan; Beta-glucan
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