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

Overview of attention for article published in Innovative Food Science & Emerging Technologies, August 2020

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Modifications in the physicochemical properties of flour “fractions” after Pulsed Electric Fields treatment of thermally processed oat flour. Samples were coated with gold using Sputter Coater Q150R from @Quorum_UK https://t.co/VCqFy44OmR

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