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

Food ChemistryMaterials ScienceChemical EngineeringEngineeringHealth SciencesPhysicochemical PropertiesPulsed Electric FieldFood EngineeringFood ProcessingThermal ProcessingElectric Fields TreatmentFlour “ FractionsPulsed Electric Fields