Effect of particle size reduction, hydrothermal and fermentation treatments on phytic acid content and some physicochemical properties of wheat bran

标题
Effect of particle size reduction, hydrothermal and fermentation treatments on phytic acid content and some physicochemical properties of wheat bran
作者
关键词
Fermentation, Hydrothermal treatment, Particle size reduction, Phytic acid, Wheat bran
出版物
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 51, Issue 10, Pages 2755-2761
出版商
Springer Nature
发表日期
2012-08-18
DOI
10.1007/s13197-012-0802-0

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