Thermal processing of wheat bran: Effect on the bioactive compounds and dietary fiber-Reference-Cited by-同舟云学术

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Thermal processing of wheat bran: Effect on the bioactive compounds and dietary fiber

Published:2024-12 Issue: Volume:32 Page:100433
ISSN:2212-6198
Container-title:Bioactive Carbohydrates and Dietary Fibre
language:en
Short-container-title:Bioactive Carbohydrates and Dietary Fibre

Author:

Saroj Reshma,Kaur Seeratpreet,Malik Mudasir Ahmad^ORCID,Puranik Vinita,Kaur Devinder

Publisher

Elsevier BV

Reference27 articles.

1. Isolation and characterization of nanofibers from agricultural residues–Wheat straw and soy hulls;Alemdar;Bioresource Technology,2008

2. Relative amounts of tissues in mature wheat (Triticum aestivum L.) grain and their carbohydrate and phenolic acid composition;Barron;Journal of Cereal Science,2007

3. Phenolic content and antioxidant activity of pearled wheat and roller‐milled fractions;Beta;Cereal Chemistry,2005

4. Relationship between structure and functional properties of normal rice starches with different amylose contents;Cai;Carbohydrate Polymers,2015

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