The Effect of Wet Milling and Cryogenic Milling on the Structure and Physicochemical Properties of Wheat Bran

Wheat bran consumption is associated with several health benefits, but its incorporation into food products remains low because of sensory and technofunctional issues. Besides, its full beneficial potential is probably not achieved because of its recalcitrant nature and inaccessible structure. Parti...

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Detalles Bibliográficos
Autores principales: De Bondt, Yamina, Liberloo, Inge, Roye, Chiara, Windhab, Erich J., Lamothe, Lisa, King, Roberto, Courtin, Christophe M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7759771/
https://www.ncbi.nlm.nih.gov/pubmed/33260871
http://dx.doi.org/10.3390/foods9121755

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7759771/
https://www.ncbi.nlm.nih.gov/pubmed/33260871
http://dx.doi.org/10.3390/foods9121755

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