Modifications in the physicochemical properties of flour “fractions” after Pulsed Electric Fields treatment of thermally processed oat

Publication date: Available online 3 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Sheba Mae M. Duque, Sze Ying Leong, Dominic Agyei, Jaspreet Singh, Nigel Larsen, Indrawati Oey

Source: Innovative Food Science and Emerging Technologies - June 3, 2020 Category: Food Science Source Type: research