Optimization of the de-starching step in fractionation of wheat bran
With continuous growth of the human population and limited resources for food pro-duction, there is a need to optimize the utilization of already produced food. Wheat bran is the outer layer of the wheat kernel and a side stream product from flour mill-ing, containing multiple potential functional i...
| Main Author: | |
|---|---|
| Format: | Second cycle, A2E |
| Language: | Swedish Inglés |
| Published: |
2019
|
| Subjects: | |
| Online Access: | https://stud.epsilon.slu.se/14333/ |
Similar Items: Optimization of the de-starching step in fractionation of wheat bran
- Ultrasound pre-treatment of wheat bran to improve arabinoxylan extraction
- The effect of durum wheat bran particle size on the quality of bran enriched pasta
- Effect of extrusion cooking on β-glucan and fructan in wheat and rye bran
- Pulsed electric field treatment of wheat bran to improve arabinoxylan extraction
- Optimization of β-glucan levels in different oat fractions by milling and air classification
- Biopreservation effects with Wickerhamomyces anomalus after 2 months moist airtight storage of sorghum