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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2021
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| Materias: | |
| 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 |