Steam Explosion Pretreatment for Improving Wheat Bran Extrusion Capacity

Extrusion improves the texture of wheat bran and enhances its product edibility, making it a promising processing method. However, the extrusion performance of wheat bran without any treatment is not satisfactory and limits the utilization of wheat bran in food processing. In this study, steam explo...

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Detalles Bibliográficos
Autores principales: Wang, Lan, Pang, Tairan, Kong, Feng, Chen, Hongzhang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498297/
https://www.ncbi.nlm.nih.gov/pubmed/36140978
http://dx.doi.org/10.3390/foods11182850

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498297/
https://www.ncbi.nlm.nih.gov/pubmed/36140978
http://dx.doi.org/10.3390/foods11182850

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