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在“
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1.
Influence of jet milling and particle size on the composition, physicochemical and mechanical properties of barley and rye flours
作者:
Antonios Drakos
a
;
antdrakos@aua.gr" class="auth_mail" title="E-mail the corresponding author
;
Georgios Kyriakakis
a
;
jeorg1@hotmail.com" class="auth_mail" title="E-mail the corresponding author
;
Vasiliki
Evageliou
a
;
evageliou@aua.gr" class="auth_mail" title="E-mail the corresponding author
;
Styliani Protonotariou
a
;
s.protonotariou@yahoo.gr" class="auth_mail" title="E-mail the corresponding author
;
Ioanna Mandala
a
;
imandala@aua.gr" class="auth_mail" title="E-mail the corresponding author
;
Christos Ritzoulis
b
;
critzou@food.teithe.gr" class="auth_mail" title="E-mail the corresponding author
关键词:
Rye flour
;
Barley flour
;
Jet mill
;
Particle size
;
Physicochemical parameters
;
Mechanical properties
刊名:Food Chemistry
出版年:2017
1
按出版年细分(1)
2017年(1)
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