Application of autoclave treatment for development of a natural wheat bran antioxidant ingredient
This article belongs to the Special Issue Development of Functional Food Ingredients from Natural Resources.
Saved in:
| Main Authors: | , , , , , , , , |
|---|---|
| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Multidisciplinary Digital Publishing Institute
2020
|
| Subjects: | Wheat bran, Autoclave, Antioxidant properties, Phenolic compounds, Techno-functional properties, Ferulic acid, |
| Online Access: | http://hdl.handle.net/10261/228125 http://dx.doi.org/10.13039/501100011033 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100014180 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|