Rheological and stability aspects of dry and hydrothermally heat treated aleurone-rich wheat milling fraction
| Autor: | Bucsella, Blanka, Takács, Ágnes, von Reding, Walter, Schwendener, Urs, Kálmán, Franka, Tömösközi, Sándor |
|---|---|
| Zdroj: | In Food Chemistry 1 April 2017 220:9-17 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect