Superheated steam treatment on wheat bran: Enzymes inactivation and nutritional attributes retention

标题
Superheated steam treatment on wheat bran: Enzymes inactivation and nutritional attributes retention
作者
关键词
-
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 91, Issue -, Pages 446-452
出版商
Elsevier BV
发表日期
2018-02-02
DOI
10.1016/j.lwt.2018.01.086

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