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Wheat Bran Modifications for Enhanced Nutrition and Functionality in Selected Food Products
The established use of wheat bran (WB) as a food ingredient is related to the nutritional components locked in its dietary fibre. Concurrently, the technological impairment it poses has impeded its use in product formulations. For over two decades, several modifications have been investigated to com...
Shranjeno v:
| izdano v: | Molecules |
|---|---|
| Main Authors: | , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
MDPI
2021
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| Teme: | |
| Online dostop: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8271396/ https://ncbi.nlm.nih.gov/pubmed/34206885 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules26133918 |
| Oznake: |
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