Modifications in the physicochemical properties of flour “fractions” after Pulsed Electric Fields treatment of thermally processed oat

Published 2020 View Full Article

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Title
Modifications in the physicochemical properties of flour “fractions” after Pulsed Electric Fields treatment of thermally processed oat
Authors
Keywords
Pulsed electric fields, Oat, Flour fractions, β-Glucan, Thermal properties
Journal
Innovative Food Science & Emerging Technologies
Volume 64, Issue -, Pages 102406
Publisher
Elsevier BV
Online
2020-06-03
DOI
10.1016/j.ifset.2020.102406

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