Developing a new modification technology of oat flour based on differential pressure explosion puffing
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Title
Developing a new modification technology of oat flour based on differential pressure explosion puffing
Authors
Keywords
Avena sativa, L., Processing technology, Starch-lipid complex
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume -, Issue -, Pages 110967
Publisher
Elsevier BV
Online
2021-01-24
DOI
10.1016/j.lwt.2021.110967
References
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