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Publication

Side-by-side comparison of composition and structural properties of wheat, rye, oat, and maize bran and their impact on in vitro fermentability

Journal Contribution - Journal Article

Journal: CEREAL CHEMISTRY
ISSN: 1943-3638
Issue: 1
Volume: 97
Pages: 20 - 33
Publication year:2020
BOF-keylabel:yes
IOF-keylabel:yes
BOF-publication weight:0.1
Authors:National
Authors from:Higher Education
Accessibility:Closed