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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

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