Effect of oven and forced convection continuous tumble (FCCT) roasting on the microstructure and dry milling properties of white maize
| Autor: | Schoeman, Letitia, du Plessis, Anton, Verboven, Pieter, Nicolaï, Bart M., Cantre, Dennis, Manley, Marena |
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| Zdroj: | In Innovative Food Science and Emerging Technologies December 2017 44:54-66 |
| Databáze: | ScienceDirect |
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