Influence of Particle Size and Xylanase Pretreatment of Proso Millet Bran on Physical, Sensory and Nutritive Features of Gluten-Free Bread

RESEARCH BACKGROUND: Millet bran is a by-product rich in dietary fibre, micronutrients and bioactive compounds which are often deficient in a gluten-free diet. Previously, cryogenic grinding has been shown to improve the functionality of bran to some extent, although it offered limited benefits for...

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Detalles Bibliográficos
Autores principales: Novotni, Dubravka, Nanjara, Ljiljana, Štrkalj, Lucija, Drakula, Saša, Čukelj Mustač, Nikolina, Voučko, Bojana, Ćurić, Duška
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2023
Materias:
Original Scientific Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10187571/
https://www.ncbi.nlm.nih.gov/pubmed/37200793
http://dx.doi.org/10.17113/ftb.61.01.23.7776

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10187571/
https://www.ncbi.nlm.nih.gov/pubmed/37200793
http://dx.doi.org/10.17113/ftb.61.01.23.7776

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