Physicochemical Properties of Wheat Bran in Different Areas Prepared by a High-pressure Homogenizer Process-Reference-Cited by-同舟云学术

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Physicochemical Properties of Wheat Bran in Different Areas Prepared by a High-pressure Homogenizer Process

Published:2014-08-31 Issue:4 Volume:46 Page:404-409
ISSN:0367-6293
Container-title:Korean Journal of Food Science and Technology
language:en
Short-container-title:Korean Journal of Food Science and Technology

Author:

An Eun-Mi,Lee Jae-Kang,Choi Yong-Seok,Kim Young-Hwa,Shin Han-Seung

Publisher

Korean Society of Food Science and Technology

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfst1/JAKO201428342096783.pdf

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Functional properties and optimization of dietary fiber concentrate from sago hampas using response surface methodology;Journal of Agriculture and Food Research;2024-03

2. Influence of Lactobacillus (LAB) Fermentation on the Enhancement of Branched Chain Amino Acids and Antioxidant Properties in Bran among Wheat By-Products;Fermentation;2022-12-12

3. Production of bread from doughs composed of high-pressure homogenisation treated flour slurries: effects on physicochemical, crumb grain and textural characteristics;Journal of Food Measurement and Characterization;2021-03-24

4. Improving the physicochemical properties of partially enhanced soluble dietary fiber through innovative techniques: A coherent review;Journal of Food Processing and Preservation;2019-03-26

5. Disruption and molecule degradation of waxy maize starch granules during high pressure homogenization process;Food Chemistry;2018-02

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