Optimization of the de-starching step in fractionation of wheat bran
With continuous growth of the human population and limited resources for food pro-duction, there is a need to optimize the utilization of already produced food. Wheat bran is the outer layer of the wheat kernel and a side stream product from flour mill-ing, containing multiple potential functional i...
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| Formato: | Second cycle, A2E |
| Lenguaje: | sueco Inglés |
| Publicado: |
2019
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| Materias: | |
| Acceso en línea: | https://stud.epsilon.slu.se/14333/ |
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