Digital monitoring and response surface methodology optimization of wheat bran bleaching by hydrogen peroxide and its incorporation into wheat Flour-Reference-Cited by-同舟云学术

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Digital monitoring and response surface methodology optimization of wheat bran bleaching by hydrogen peroxide and its incorporation into wheat Flour

Published:2024-06 Issue: Volume:9 Page:100327
ISSN:2666-8335
Container-title:Future Foods
language:en
Short-container-title:Future Foods

Author:

Aider Mohammed^ORCID,Zaddem Meriem,Karim Ahasanul

Funder

Laval University

Publisher

Elsevier BV

Reference48 articles.

1. Bleaching of wheat distillers' grains and its fibre and protein fractions with alkaline hydrogen peroxide;Abdel-Aal;LWT Food Sci. Technol.,1996

2. Exploring the efficacy of various wheat bran extracts in promoting burn wound healing: a comparative analysis;Ahmed;J. Ethnopharmacol.,2024

3. Red–Green–Blue (RGB) colour system approach to study the segregation and percolation in a mixture of white wheat flour and bleached wheat bran;Aït-Aissa;Int. J. Food Sci. Technol.,2018

4. Longitudinal segregation of polymer powder in a rotating cylinder;Aït Aissa;Powder Technol.,2011

5. Multicomponent condensation reactions via ortho-quinone methides;Allen;Org. Lett.,2017

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