Order Article Reprints

De Bondt Y, Liberloo I, Roye C, Windhab EJ, Lamothe L, King R, Courtin CM. The Effect of Wet Milling and Cryogenic Milling on the Structure and Physicochemical Properties of Wheat Bran. Foods. 2020; 9(12):1755. https://doi.org/10.3390/foods9121755

De Bondt, Yamina, Inge Liberloo, Chiara Roye, Erich J. Windhab, Lisa Lamothe, Roberto King, and Christophe M. Courtin. 2020. "The Effect of Wet Milling and Cryogenic Milling on the Structure and Physicochemical Properties of Wheat Bran" Foods 9, no. 12: 1755. https://doi.org/10.3390/foods9121755

De Bondt, Y., Liberloo, I., Roye, C., Windhab, E. J., Lamothe, L., King, R., & Courtin, C. M. (2020). The Effect of Wet Milling and Cryogenic Milling on the Structure and Physicochemical Properties of Wheat Bran. Foods, 9(12), 1755. https://doi.org/10.3390/foods9121755