Opening book details…
About this Agricultural and Biological Sciences article
Side‐by‐side Comparison of Composition and Structural Properties of Wheat, Rye, Oat, and Maize Bran and Their Impact on in Vitro Fermentability by Roye, Chiara; Bulckaen, Karen; De Bondt, Yamina; Liberloo, Inge; Van De Walle, Davy; Dewettinck, Koen; Courtin, Christophe M. is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Roye, Chiara; Bulckaen, Karen; De Bondt, Yamina; Liberloo, Inge; Van De Walle, Davy; Dewettinck, Koen; Courtin, Christophe M.
- Publisher
- AACC International (American Association of Cereal Chemists); Wiley (John Wiley & Sons); John Wiley and Sons Inc.; Wiley (ISSN 0009-0352)
- Published
- 2019
- Field
- Agricultural and Biological Sciences (Life Sciences)