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Wheat Bran Modifications for Enhanced Nutrition and Functionality in Selected Food Products

The established use of wheat bran (WB) as a food ingredient is related to the nutritional components locked in its dietary fibre. Concurrently, the technological impairment it poses has impeded its use in product formulations. For over two decades, several modifications have been investigated to com...

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Detalles Bibliográficos
Autores principales:	Onipe, Oluwatoyin O., Ramashia, Shonisani E., Jideani, Afam I. O.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8271396/ https://www.ncbi.nlm.nih.gov/pubmed/34206885 http://dx.doi.org/10.3390/molecules26133918

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