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Author/Creator Van De Walle, Davy

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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