Combined Strategy Using High Hydrostatic Pressure, Temperature and Enzymatic Hydrolysis for Development of Fibre-Rich Ingredients from Oat and Wheat By-Products

1. Jiménez-Pulido, I.J.
2. Rico, D.
3. De Luis, D.
4. Martín-Diana, A.B.

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DOI: 10.3390/FOODS13030378 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus