Applying a Wet-Type Grinder to Wheat Bran for Developing Breads
Despite being rich in dietary fibers, wheat bran is scarcely used as a food source because these dietary fibers have adverse effects on the texture. In this study, bran was atomized using a wet-type grinder (WG) to improve its physicochemical properties. The WG treatment improved the dispersion abil...
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| Autors principals: | , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2021-10-01
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| Col·lecció: | Biology and Life Sciences Forum |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2673-9976/6/1/118 |
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