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pro vyhledávání: '"Gianfranco Amendolagine"'
Autor:
Angela Longo, Gianfranco Amendolagine, Marcello Greco Miani, Carlo Giuseppe Rizzello, Michela Verni
Publikováno v:
Foods, Vol 13, Iss 12, p 1953 (2024)
Its high dietary fiber and protein contents and nutritional quality make defatted wheat germ (DWG) a valuable cereal by-product, yet its negative impact on food structure limits its use as a food ingredient. In this research, DWG underwent air classi
Externí odkaz:
https://doaj.org/article/ef7f25850fc24b06b538c37dce18dce5
