Processing and Properties Analysis of Grain Foods

Yonghui Li; Xiaorong Wu

LAPSE:2023.0155v1

Published Article

LAPSE:2023.0155v1

Processing and Properties Analysis of Grain Foods

Yonghui Li, Xiaorong Wu

February 17, 2023

Abstract
Foods from grains and grain-derived ingredients are among the most important energy and nutrient source for humans [...]

Record ID

LAPSE:2023.0155v1

Subject

Food & Agricultural Processes

Suggested Citation

Li Y, Wu X. Processing and Properties Analysis of Grain Foods. (2023). LAPSE:2023.0155v1

Author Affiliations

Li Y: Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA [ORCID]
Wu X: Grain Quality and Structure Research Unit, CGAHR, USDA-ARS, 1515 College Ave., Manhattan, KS 66502, USA [ORCID]

Journal Name

Processes

Volume

11

Issue

1

First Page

95

Year

2022

Publication Date

2022-12-29

DOI:

https://doi.org/10.3390/pr11010095

ISSN

2227-9717

Version Comments

Original Submission

Other Meta

PII: pr11010095, Publication Type: Editorial

Record Map

https://doi.org/10.3390/pr11010095

Publisher Version

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Files

Download 1v1.pdf (180 kB)

Feb 17, 2023

Main Article

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License

CC BY 4.0

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