The Effect of Wet Milling and Cryogenic Milling on the Structure and Physicochemical Properties of Wheat Bran
Wheat bran consumption is associated with several health benefits, but its incorporation into food products remains low because of sensory and technofunctional issues. Besides, its full beneficial potential is probably not achieved because of its recalcitrant nature and inaccessible structure. Parti...
Guardado en:
| Autores principales: | , , , , , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
MDPI AG
2020-11-01
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| Colección: | Foods |
| Materias: | |
| Acceso en línea: | https://www.mdpi.com/2304-8158/9/12/1755 |
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