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Maize Milling By-Products: From Food Wastes to Functional Ingredients Through Lactic Acid Bacteria Fermentation
Although recognized as important sources of functional compounds, milling by-products are often removed from the cereal kernel prior milling process. Indeed, the high presence of fiber in bran and the co-presence of lipids and lipase in germ are often considered as downsides for breadmaking. In this...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6434969/ https://www.ncbi.nlm.nih.gov/pubmed/30941115 http://dx.doi.org/10.3389/fmicb.2019.00561 |