Effect of extrusion cooking on β-glucan and fructan in wheat and rye bran
In cereal industry, when cereal grains are milled to extract the starchy endosperm for white flour, large quantities of bran are classed as by-products and end up in animal feed. Bran, depending on the extraction rate, comprises of small amount of germ and endosperm along with aleurone layer, nucell...
| Main Author: | |
|---|---|
| Format: | Second cycle, A2E |
| Language: | Swedish Inglés |
| Published: |
2016
|
| Subjects: | |
| Online Access: | https://stud.epsilon.slu.se/9806/ |
Similar Items: Effect of extrusion cooking on β-glucan and fructan in wheat and rye bran
- Optimization of β-glucan levels in different oat fractions by milling and air classification
- The effect of durum wheat bran particle size on the quality of bran enriched pasta
- Extraction of β-glucan from oat bran : effect of extraction method and particle size
- Optimization of the de-starching step in fractionation of wheat bran
- The effects of rye products on postprandial metabolites
- Pulsed electric field treatment of wheat bran to improve arabinoxylan extraction