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Improving bioaccessibility and physicochemical property of blue-grained wholemeal flour by steam explosion
Whole grain contains many health-promoting ingredients, but due to its poor bioaccessibility and processibility, it is not widely accepted by consumers. The steam explosion was exploited to modify the nutritional bioaccessibility and the physicochemical properties of wholemeal flour in this study. I...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9363763/ https://www.ncbi.nlm.nih.gov/pubmed/35967773 http://dx.doi.org/10.3389/fnut.2022.877704 |