Single-pass, double-pass and acid twin-screw extrusion-cooking impact physicochemical and nutrition-related properties of wheat bran

出版年份 2020 全文链接

标题

作者

关键词

Double-pass extrusion-cooking, Citric acid, in vitro, fermentation, Bran-water interaction, Chemical composition, Dietary fiber

出版物

Volume -, Issue -, Pages 102520

出版商

Elsevier BV

发表日期

2020-10-14

DOI

10.1016/j.ifset.2020.102520

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