Digital monitoring and response surface methodology optimization of wheat bran bleaching by hydrogen peroxide and its incorporation into wheat Flour
What bran contains valuable molecules having high nutritional value. However, the characteristic dark color and the poor functional properties of this material make its use as an ingredient in foods very limited. Thus, to improve its potential application in the food industry, it is important to mod...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-06-01
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| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833524000339 |