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Author/Creator Liberloo, Inge

1. Side‐by‐side comparison of composition and structural properties of wheat, rye, oat, and maize bran and their impact on in vitro fermentability. Issue 1 (26th September 2019)

Authors:
Roye, Chiara; Bulckaen, Karen; De Bondt, Yamina; Liberloo, Inge; Van De Walle, Davy; Dewettinck, Koen; Courtin, Christophe M.
Journal:
Cereal chemistry
Issue:
Volume 97:Issue 1(2020)
Page Start:
20
Record Type:
Journal Article
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Available online (eLD content is only available in our Reading Rooms) ↗

2. Single-pass, double-pass and acid twin-screw extrusion-cooking impact physicochemical and nutrition-related properties of wheat bran. (December 2020)

Authors:
Roye, Chiara; Chanvrier, Hélène; Henrion, Muriel; De Roeck, Karlien; De Bondt, Yamina; Liberloo, Inge; King, Roberto; Courtin, Christophe M.
Journal:
Innovative food science & emerging technologies
Issue:
Volume 66(2020)
Page Start:
Record Type:
Journal Article
View Content:
Available online (eLD content is only available in our Reading Rooms) ↗