Physicochemical and Nutritional Characterization of Bran-Enriched Products
The incorporation of cereal bran or bran constituents can improve the nutritional profile of products and serve as a means to utilize milling by-products that otherwise may only go towards feed [...]
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-02-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/5/675 |