Effect of steam explosion on enzymatic hydrolysis and baking quality of wheat bran

出版年份 2017 全文链接

标题

作者

关键词

Wheat bran, Dietary fibre, Steam explosion, Enzyme treatment

出版物

Volume 78, Issue -, Pages 25-32

出版商

Elsevier BV

发表日期

2017-06-22

DOI

10.1016/j.jcs.2017.06.011

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