Dry heat treatment affects wheat bran surface properties and hydration kinetics

出版年份 2016 全文链接

标题

作者

关键词

Wheat bran, Microwave, Autoclave, Hot air oven, Toasting, Hydration equilibrium, Hydration kinetics, Hydrophobic coating

出版物

Volume 203, Issue -, Pages 513-520

出版商

Elsevier BV

发表日期

2016-02-10

DOI

10.1016/j.foodchem.2016.02.062

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