Unravelling the bread-making functionality of gluten-rich sub-aleurone flour obtained by dry fractionation of wheat miller’s bran
| Autor: | Hermans, Wisse, De Bondt, Yamina, Langenaeken, Niels A., Silventoinen-Veijalainen, Pia, Nordlund, Emilia, Courtin, Christophe M. |
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| Zdroj: | In Food Research International December 2024 197 Part 1 |
| Databáze: | ScienceDirect |
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