How does wheat grain, bran and aleurone structure impact their nutritional and technological properties?

By N. Rosa-Sibakov, K. Poutanen, V. Micard. 2015

105 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/fab0c8b8ce55abeedf5b5a840f1e405475acd28b