Biochemical and functional properties of wheat middlings bioprocessed by lactic acid bacteria.
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DOI: 10.1111/jfbc.13262
Abstract: The present study aimed to investigate the bioprocessing of wheat middlings with different lactic acid bacteria (LAB) in order to improve biological activities of this by-product of wheat flour production. The concentration of lactic acid,… read more here.
Keywords: middlings bioprocessed; acid bacteria; wheat middlings; lactic acid ... See more keywords