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.
Revue:
Foods

ISSN: 2304-8158

Année de publication: 2024

Volumen: 13

Número: 3

Type: Article

DOI: 10.3390/FOODS13030378 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus