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Functional studies on the anti-pathoangiogenic properties of CM101

✍ Scribed by He-Ping Yan; Clint E. Carter; En-ze Wang; David L. Page; Kay Washington; Barbara D. Wamil; F. Michael Yakes; Gary B. Thurman; Carl G. Hellerqvist

Book ID
110273306
Publisher
Springer
Year
1998
Tongue
English
Weight
363 KB
Volume
2
Category
Article
ISSN
0969-6970

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## Abstract Wheat was steeped to 36% moisture and agitated for 2 min in sand heated to 170 Β°C. This dry heat bulgur was comparable to bulgur prepared by steam treatment. The dry heat bulgur of 14% moisture content was popped in hot (230 Β°C) sand medium. The expansion ratio of popped bulgur was 2.1.