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Recent Progress on Improving the Quality of Bran-Enriched Extruded Snacks
The incorporation of milling by-products, in particular bran, into starch-based extruded snacks allows manufacturers to address two consumer demands at once, i.e., those for goods that are more sustainably produced and of higher nutritional value. However, the higher fiber content in bran than in re...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8471519/ https://www.ncbi.nlm.nih.gov/pubmed/34574134 http://dx.doi.org/10.3390/foods10092024 |