Effects of airflow superfine pulverization on the structure, functional properties, and flavor quality of wheat bran.
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DOI: 10.1002/jsfa.13693
Abstract: BACKGROUND Wheat bran (WB) is a byproduct of refined wheat flour production with poor edible taste and low economic value. Herein, the WB was micronized via airflow superfine pulverization (ASP), and the effects of the… read more here.
Keywords: wheat bran; water; superfine pulverization; airflow superfine ... See more keywords