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Effects of Co-Modification by Extrusion and Enzymatic Hydrolysis on Physicochemical Properties of Black Wheat Bran and Its Prebiotic Potential

Black wheat bran (BWB) is an important source of dietary fiber (DF) and phenolic compounds and has stronger nutritional advantages than ordinary WB. However, the low content of soluble dietary fiber (SDF) negatively influences its physicochemical properties and nutritive functions. To obtain a highe...

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Detalles Bibliográficos
Autores principales:	Kong, Chunli, Duan, Caiping, Zhang, Shunzhi, Liu, Rui, Sun, Yuanlin, Zhou, Sumei
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10297338/ https://www.ncbi.nlm.nih.gov/pubmed/37372578 http://dx.doi.org/10.3390/foods12122367

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