Hybrid Modification of Wheat Bran Using Microbial Processing and Ultrasound: Enhancements in Bran Composition and Bread Quality

This study investigates the effects of microbial bioprocessing (MB), ultrasound treatment (UT), and their combined application (hybrid method, HM) on the functional and nutritional enhancement of wheat bran (WB) and its impact on bread quality. MB was performed by using <i>Saccharomyces cerevisiae</...

Descripción completa

Detalles Bibliográficos

Autores principales:	Esra Sik, Hatice Bekiroglu, Necattin Cihat Icyer, Gorkem Ozulku
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	MDPI AG 2025-01-01
Colección:	Foods
Materias:	wheat bran modification optimization bread characteristics nutritional properties
Acceso en línea:	https://www.mdpi.com/2304-8158/14/2/167
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!