Changing Wheat Bran Structural Properties by Extrusion-Cooking on a Pilot and Industrial Scale: A Comparative Study

Extrusion-cooking can be used to change the techno–functional and nutrition-related properties of wheat bran. In this study, pilot-scale (BC21) and industrial-scale (BC45) twin-screw extrusion-cooking using different types of extrusion (single-pass, double-pass and acid extrusion-cooking) and proces...

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Detalles Bibliográficos
Autores principales: Roye, Chiara, Henrion, Muriel, Chanvrier, Hélène, Loret, Chrystel, King, Roberto, Lamothe, Lisa, Courtin, Christophe M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7924859/
https://www.ncbi.nlm.nih.gov/pubmed/33669947
http://dx.doi.org/10.3390/foods10020472

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7924859/
https://www.ncbi.nlm.nih.gov/pubmed/33669947
http://dx.doi.org/10.3390/foods10020472

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