Ozone Treatment of Wheat Flour Naturally Rich in Fibres and Proteins: Impact on its Biochemical, Technological and Antioxidant Properties

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SPIRE - Sciences Po Institutional REpository
Published
2024-10-16
Primary Topic
Food Industry and Aquatic Biology
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article

Ozone Treatment of Wheat Flour Naturally Rich in Fibres and Proteins: Impact on its Biochemical, Technological and Antioxidant Properties

Thierry Aussenac, Arnaud Sorin, François Buche, Lucie Lebert
SPIRE - Sciences Po Institutional REpository
Food Industry and Aquatic Biology
article

Ozone Treatment of Wheat Flour Naturally Rich in Fibres and Proteins: Impact on its Biochemical, Technological and Antioxidant Properties

Thierry Aussenac, Arnaud Sorin, François Buche, Lucie Lebert
article en

Abstract

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SPIRE - Sciences Po Institutional REpository
Unité Matériaux et Transformations (FR), UniLaSalle (FR)
Zero hunger
Openalex Percentile: Top 77%
Food Industry and Aquatic Biology
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Ozone Treatment of Wheat Flour Naturally Rich in Fibres and Proteins: Impact on its Biochemical, Technological and Antioxidant Properties — Thierry Aussenac, Arnaud Sorin, et al. · SPIRE - Sciences Po Institutional REpository (2024) | TGRS Research Map | TGRS