The Effect of Wet Milling and Cryogenic Milling on the Structure and Physicochemical Properties of Wheat Bran

por De Bondt, Yamina, Liberloo, Inge, Roye, Chiara, Windhab, Erich J., Lamothe, Lisa, King, Roberto, Courtin, Christophe M.
Publicado 2020

Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran

por Roye, Chiara, Henrion, Muriel, Chanvrier, Hélène, De Roeck, Karlien, De Bondt, Yamina, Liberloo, Inge, King, Roberto, Courtin, Christophe M.
Publicado 2020