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</...
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| Autori principali: | , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI AG
2025-01-01
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| Serie: | Foods |
| Soggetti: | |
| Accesso online: | https://www.mdpi.com/2304-8158/14/2/167 |
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