The Effects of Processing Technologies on the Quality of Grain By-Products

Global annual cereal output exceeds 2 [...]

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Publication Details

Journal
Foods
Published
2026-09-09
DOI
https://doi.org/10.3390/foods15183182
Primary Topic
Food composition and properties
Type
article
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article

The Effects of Processing Technologies on the Quality of Grain By-Products

Ruge Cao, Lili Wang
Foods
Food composition and properties
article

The Effects of Processing Technologies on the Quality of Grain By-Products

Ruge Cao, Lili Wang
article en

Abstract

No abstract available for this paper.

FoodsVol. 15(18)
Tianjin University of Science and Technology (CN), Institute of Food Science and Technology (CN), Chinese Academy of Agricultural Sciences (CN)
Zero hunger
Openalex Percentile: Top 12%
Food composition and properties
DOIOpen Access PDFOpenAlex
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The Effects of Processing Technologies on the Quality of Grain By-Products — Ruge Cao, Lili Wang · Foods (2026) | TGRS Research Map | TGRS