DSpace Repository
Functional Foods: Effect of Superfine Grinding on Functional Properties and Antioxidant Capacities of Dietary Fiber from Cereal Bran, Fruits and Vegetables
JavaScript is disabled for your browser. Some features of this site may not work without it.
Files in this item
This item appears in the following Collection(s)
-
Faculty of Engineering and Technical Studies
the publications of the faculty of engineering staff members