Influence of Durum Wheat Bran Particle Size on Phytochemical Content and on Leavened Bread Baking Quality
Wheat bran is a conventional by-product of the wheat milling industry mainly used for animal feed. It is a rich and inexpensive source of phytonutrients, so is in demand for fibre-rich food products but creates quality issues when incorporated into bread. The purpose of this study was to characteriz...
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| Autori principali: | , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
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MDPI AG
2021-02-01
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| Serie: | Foods |
| Soggetti: | |
| Accesso online: | https://www.mdpi.com/2304-8158/10/3/489 |
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