Dynamics of physico-chemical properties and safety indicators of fermented wheat bran
The article is devoted to the study of quality and safety indicators of wheat bran under the influence of microbiological fermentation. Wheat bran is the main by-product of deep processing of wheat, formed at the stage of grain purification and crushing, and accounts for about 15% of its weight. The...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2024-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2024/85/e3sconf_rieem2024_03005.pdf |