Influence of Durum Wheat Bran Particle Size on Phytochemical Content and on Leavened Bread Baking Quality

Wheat bran is a conventional by-product of the wheat milling industry mainly used for animal feed. It is a rich and inexpensive source of phytonutrients, so is in demand for fibre-rich food products but creates quality issues when incorporated into bread. The purpose of this study was to characteriz...

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Detalles Bibliográficos
Autores principales: Alzuwaid, Nabeel T., Pleming, Denise, Fellows, Christopher M., Laddomada, Barbara, Sissons, Mike
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7996265/
https://www.ncbi.nlm.nih.gov/pubmed/33668363
http://dx.doi.org/10.3390/foods10030489

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7996265/
https://www.ncbi.nlm.nih.gov/pubmed/33668363
http://dx.doi.org/10.3390/foods10030489

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