The Effect of Wet Milling and Cryogenic Milling on the Structure and Physicochemical Properties of Wheat Bran.

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作者： Yamina,De Bondt ^[1] ; Inge,Liberloo ^[1] ; Chiara,Roye ^[1] ; Erich J,Windhab ^[2] ; Lisa,Lamothe ^[3] ; Roberto,King ^[3] ; Christophe M,Courtin ^[1]

作者单位： Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. ^[1] Food Process Engineering Group, ETH Zürich, LFO E18, Schmelzbergstrasse 9, 8092 Zürich, Switzerland. ^[2] Institute of Materials Science, Nestlé Research, Route du Jorat 57, CH-1000 Lausanne, Switzerland. ^[3]

关键词 cryogenic milling particle size reduction water binding wet milling wheat bran

DOI 10.3390/foods9121755

PMID 33260871

发布时间 2024-03-30

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Foods (Basel, Switzerland)

2020年9卷12期

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The Effect of Wet Milling and Cryogenic Milling on the Structure and Physicochemical Properties of Wheat Bran.

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The Effect of Wet Milling and Cryogenic Milling on the Structure and Physicochemical Properties of Wheat Bran.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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