INFLUENCE OF DIFFERENT TYPES OF THERMAL-TREATMENT ON THE CHEMICAL-COMPOSITION AND PHYSICAL-PROPERTIES OF WHEAT BRAN

被引：168

作者：

CAPREZ, A ^{[1
]}

ARRIGONI, E ^{[1
]}

AMADO, R ^{[1
]}

NEUKOM, H ^{[1
]}

机构：

[1] SWISS FED INST TECHNOL,SWISS FED INST TECHNOL,DEPT FOOD SCI,CH-8092 ZURICH,SWITZERLAND

来源：

JOURNAL OF CEREAL SCIENCE | 1986年 / 4卷 / 03期

关键词：

D O I：

10.1016/S0733-5210(86)80025-X

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：233 / 239

页数：7

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