Physicochemical properties and enzymatic activity of wheat germ extract microencapsulated with spray and freeze drying

Wheat germ is produced as a by‐product during wheat milling operations and is a relatively inexpensive protein source that, in spite of its exclusive nutritional properties, is mostly used for animal feed formulation and has limited use in the food industry. In this study, wheat germ extract (WGE) w...

Descripción completa

Detalles Bibliográficos
Autores principales: Jamdar, Fahimeh, Ali Mortazavi, Seyed, Reza Saiedi Asl, Mohammad, Sharifi, Akram
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7866571/
https://www.ncbi.nlm.nih.gov/pubmed/33598203
http://dx.doi.org/10.1002/fsn3.2104

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7866571/
https://www.ncbi.nlm.nih.gov/pubmed/33598203
http://dx.doi.org/10.1002/fsn3.2104

Ejemplares similares