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Integrated extrusion‐enzymatic treatment of corn bran for production of functional cake
Corn bran, as one of the high‐fructose corn syrup industries’ by‐products, is a rich source of functional fibers. The major fraction of corn bran is insoluble arabinoxylan having lower functional properties than the minor soluble function. Therefore, the main aim of this research was to increase the...
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| Publicado no: | Food Sci Nutr |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6189623/ https://ncbi.nlm.nih.gov/pubmed/30349676 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.738 |
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