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ArticleFoods (Basel, Switzerland)2026

The Effect of Thermal Modifications on the Physicochemical, Structural, Functional Properties and In Vitro Digestibility of Black Wheat Kernel and Whole-Grain Flour.

Shiqi Li et al.PubMed ↗Full text ↗Publisher ↗

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1 paper cites it

2026

this papercites it

The Effect of Thermal Modifications on the Physicochemical, Structural, Functional Properties and In Vitro Digestibility of Black Wheat Kernel and Whole-Grain Flour. | Socratic