Wheat (Triticum aestivum L.) Bran in Bread Making: A Critical Review-Reference-Cited by-同舟云学术

Wheat (Triticum aestivum L.) Bran in Bread Making: A Critical Review

Published:2015-10-16 Issue:1 Volume:15 Page:28-42
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Author:

Hemdane Sami¹,Jacobs Pieter J.¹,Dornez Emmie¹,Verspreet Joran¹,Delcour Jan A.¹,Courtin Christophe M.¹

Affiliation:

1. the Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe); KU Leuven; Kasteelpark Arenberg 20 - bus 2463 B-3001 Leuven Belgium

Publisher

Wiley

Subject

Food Science

Reference131 articles.

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4. Effect of bioprocessing of wheat bran in wholemeal wheat breads on the colonic SCFA production in vitro and postprandial plasma concentrations in men;Anson;Food Chem,2011

5. Individual contribution of grain outer layers and their cell wall structure to the mechanical properties of wheat bran;Antoine;J Agr Food Chem,2003

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