Influence of extrusion-cooking on the physico-chemical properties of wheat bran - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Journal of Cereal Science Year : 1990

Influence of extrusion-cooking on the physico-chemical properties of wheat bran

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Food engineering

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https://hal.inrae.fr/hal-02710605

Submitted on : Monday, June 1, 2020-5:22:36 PM

Last modification on : Tuesday, July 20, 2021-3:57:52 AM

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hal-02710605 , version 1 (01-06-2020)

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  • HAL Id : hal-02710605 , version 1
  • PRODINRA : 101312

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Marie-Christine Ralet-Renard, J.F. Thibault, Guy Della Valle. Influence of extrusion-cooking on the physico-chemical properties of wheat bran. Journal of Cereal Science, 1990, 11 (3), pp.249-259. ⟨hal-02710605⟩

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