Wheat Bran Proteins: A Review of Their Uses and Potential-Reference-Cited by-同舟云学术

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Wheat Bran Proteins: A Review of Their Uses and Potential

Published:2015-02-13 Issue:3 Volume:31 Page:279-293
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Balandrán-Quintana René Renato,Mercado-Ruiz Jorge Nemesio,Mendoza-Wilson Ana María

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/87559129.2015.1015137

Reference71 articles.

1. Effect of the addition of bran fractions on bread properties

2. The effect of particle size of wheat bran fractions on bread quality – Evidence for fibre–protein interactions

3. The effect of wheat bran on the absorption of minerals in the small intestine

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