Wheat bran enrichment for flour products: Challenges and solutions
Author:
Affiliation:
1. College of Food Science and Engineering Henan University of Technology Zhengzhou China
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16977
Reference96 articles.
1. Antioxidant profiling of native and modified cereal brans
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3. Effect of extrusion treatment on enzymatic hydrolysis of wheat bran
4. Development of functional foods using psyllium husk and wheat bran fractions: Phytic acid contents
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