Wheat bran layers: composition, structure, fractionation, and potential uses in foods
Author:
Affiliation:
1. Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
2. School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, PR China
3. Wheat Marketing Center, Portland, OR, USA
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2023.2171962
Reference161 articles.
1. Effect of sample moisture content on XRD-estimated cellulose crystallinity index and crystallite size
2. In vitro digestibility and colonic fermentability of aleurone isolated from wheat bran
3. Ferulic Acid from Aleurone Determines the Antioxidant Potency of Wheat Grain (Triticum aestivum L.)
4. Comparison of constitutive wheat bran tissues by dielectric spectroscopy and effect of their moisture content
5. Wheat bran tissue fractionation using biochemical markers
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