Roye, C.; Henrion, M.; Chanvrier, H.; Loret, C.; King, R.; Lamothe, L.; Courtin, C.M.
Changing Wheat Bran Structural Properties by Extrusion-Cooking on a Pilot and Industrial Scale: A Comparative Study. Foods 2021, 10, 472.
https://doi.org/10.3390/foods10020472
AMA Style
Roye C, Henrion M, Chanvrier H, Loret C, King R, Lamothe L, Courtin CM.
Changing Wheat Bran Structural Properties by Extrusion-Cooking on a Pilot and Industrial Scale: A Comparative Study. Foods. 2021; 10(2):472.
https://doi.org/10.3390/foods10020472
Chicago/Turabian Style
Roye, Chiara, Muriel Henrion, Hélène Chanvrier, Chrystel Loret, Roberto King, Lisa Lamothe, and Christophe M. Courtin.
2021. "Changing Wheat Bran Structural Properties by Extrusion-Cooking on a Pilot and Industrial Scale: A Comparative Study" Foods 10, no. 2: 472.
https://doi.org/10.3390/foods10020472
APA Style
Roye, C., Henrion, M., Chanvrier, H., Loret, C., King, R., Lamothe, L., & Courtin, C. M.
(2021). Changing Wheat Bran Structural Properties by Extrusion-Cooking on a Pilot and Industrial Scale: A Comparative Study. Foods, 10(2), 472.
https://doi.org/10.3390/foods10020472