Extrusion process improves the functionality of soluble dietary fiber in oat bran

出版年份 2011 全文链接

标题

Extrusion process improves the functionality of soluble dietary fiber in oat bran

作者

关键词

-

出版物

JOURNAL OF CEREAL SCIENCE

Volume 54, Issue 1, Pages 98-103

出版商

Elsevier BV

发表日期

2011-06-26

DOI

10.1016/j.jcs.2011.04.001

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Protocol

Reagent

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