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...
Wedi'i Gadw mewn:
| Prif Awduron: | , , , , |
|---|---|
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
MDPI AG
2021-10-01
|
| Cyfres: | Biology and Life Sciences Forum |
| Pynciau: | |
| Mynediad Ar-lein: | https://www.mdpi.com/2673-9976/6/1/118 |
| Tagiau: |
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
|