Precooked Bran-Enriched Wheat Flour Using Extrusion: Dietary Fiber Profile and Sensory Characteristics

Published 2008 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Precooked Bran-Enriched Wheat Flour Using Extrusion: Dietary Fiber Profile and Sensory Characteristics
Authors
Keywords
-
Journal
JOURNAL OF FOOD SCIENCE
Volume 73, Issue 4, Pages S173-S179
Publisher
Wiley
Online
2008-04-03
DOI
10.1111/j.1750-3841.2008.00715.x

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.