Influence of Particle Size Reduction on Structural and Mechanical Properties of Extruded Rye Bran
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Title
Influence of Particle Size Reduction on Structural and Mechanical Properties of Extruded Rye Bran
Authors
Keywords
Crispiness, Dietary fibre, Extrusion, Microstructure, Micronisation of particle, Texture, X-ray microtomography
Journal
Food and Bioprocess Technology
Volume 7, Issue 7, Pages 2121-2133
Publisher
Springer Nature
Online
2013-11-27
DOI
10.1007/s11947-013-1225-2
References
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