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Volumn 25, Issue 2, 2012, Pages 78-86

Technologies for enhanced exploitation of the health-promoting potential of cereals

Author keywords

[No Author keywords available]

Indexed keywords

ADDED VALUES; ALEURONE CELLS; ALEURONE LAYERS; AMBIENT GRINDING; ANTI-FUNGAL ACTIVITY; ANTIOXIDANT ACTIVITIES; ARABINOXYLANS; BIOACCESSIBILITY; BIOACTIVE COMPOUNDS; BIOPROCESSING; CRYOGENIC GRINDING; DRY MILLING; ELECTROSTATIC SEPARATION; EXOPOLYSACCHARIDES; FOOD INGREDIENTS; FRACTIONATION PROCESS; GENERAL TRENDS; GLUTEN-FREE BREAD; GRAIN PROCESSING; HYPERTHERMOPHILIC; IN-SITU; IN-VITRO; INTEGRATED PROJECT; LACTIC ACID BACTERIA; LIGNANS; PHENOLIC ACIDS; PILOT SCALE; PREBIOTICS; RELEVANT COMPONENTS; SEED COATS; SENSORY PROPERTIES; SHEARING FORCE; SIZE REDUCTIONS; STRUCTURAL FEATURE; WET-PROCESSING; WHEAT BRAN; WHEAT GRAINS; WHOLE GRAINS; XYLANASES;

EID: 84861686294     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2012.01.007     Document Type: Article
Times cited : (83)

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