Potential of dry fractionation of wheat bran for the development of food ingredients, part I: Influence of ultra-fine grinding
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Optimizing the bioactive potential of wheat bran by processing.Cereal bran and wholegrain as a source of dietary fibre: technological and health aspects.Hydrothermal grain pre-processing and ultra-fine milling for the production of durum wheat flour fractions with high nutritional value.Novel technologies applied for recovery and value addition of high value compounds from plant byproducts: A review.Characterization of the Industrial Residues of Seven Fruits and Prospection of Their Potential Application as Food Supplements
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Potential of dry fractionation of wheat bran for the development of food ingredients, part I: Influence of ultra-fine grinding
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article
@en
im Jahr 2011 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована в січні 2011
@uk
name
Potential of dry fractionation ...... fluence of ultra-fine grinding
@en
Potential of dry fractionation ...... fluence of ultra-fine grinding
@nl
type
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Potential of dry fractionation ...... fluence of ultra-fine grinding
@en
Potential of dry fractionation ...... fluence of ultra-fine grinding
@nl
prefLabel
Potential of dry fractionation ...... fluence of ultra-fine grinding
@en
Potential of dry fractionation ...... fluence of ultra-fine grinding
@nl
P2093
P1476
Potential of dry fractionation ...... fluence of ultra-fine grinding
@en
P2093
Abdelkrim Sadoudi
Anna-Maija Lampi
Marc Chaurand
Pekka Lehtinen
Vieno Piironen
Xavier Rouau
P356
10.1016/J.JCS.2010.09.005
P577
2011-01-01T00:00:00Z