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</...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	Esra Sik, Hatice Bekiroglu, Necattin Cihat Icyer, Gorkem Ozulku
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	MDPI AG 2025-01-01
Σειρά:	Foods
Θέματα:	wheat bran modification optimization bread characteristics nutritional properties
Διαθέσιμο Online:	https://www.mdpi.com/2304-8158/14/2/167
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