The Effect of Wet Milling and Cryogenic Milling on the Structure and Physicochemical Properties of Wheat Bran
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DOI: 10.3390/foods9121755
Abstract: Wheat bran consumption is associated with several health benefits, but its incorporation into food products remains low because of sensory and technofunctional issues. Besides, its full beneficial potential is probably not achieved because of its… read more here.
Keywords: particle size; wheat bran; structure; wet milling ... See more keywords