Potential of dry fractionation of wheat bran for the development of food ingredients, part I: Influence of ultra-fine grinding

By Y. Hemery, M. Chaurand, U. Holopainen, A. Lampi, P. Lehtinen, V. Piironen, A. Sadoudi, X. Rouau. 2011

141 citations recorded by the source corpus.

Subfields: Food Science, Mechanical Engineering, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/6481efe9759209995717b38cee8f9cc07d9bb047