Single-pass, double-pass and acid twin-screw extrusion-cooking impact physicochemical and nutrition-related properties of wheat bran

Publication date: Available online 14 October 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Chiara Roye, Hélène Chanvrier, Muriel Henrion, Karlien D.E. Roeck, Yamina D.E. Bondt, Inge Liberloo, Roberto King, Christophe M. Courtin
Source: Innovative Food Science and Emerging Technologies - Category: Food Science Source Type: research