Potential of dry fractionation of wheat bran for the development of food ingredients, part I: Influence of ultra-fine grinding

Journal of Cereal Science

Volumn 53, Issue 1, 2011, Pages 1-8

  Hemery, Youna ^a   Chaurand, Marc ^a   Holopainen, Ulla ^b   Lampi, Anna Maija ^c   Lehtinen, Pekka ^b   Piironen, Vieno ^c   Sadoudi, Abdelkrim ^a   Rouau, Xavier ^a  

^a UMR IATE   (France)

^b VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^c UNIVERSITY OF HELSINKI   (Finland)

Author keywords

Aleurone; Bran; Cryogenic; Fractionation; Ingredient; Micronization; Microstructure; Particle; Ultrafine grinding; Wheat

Indexed keywords

TRITICUM AESTIVUM;

EID: 79551630247     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2010.09.005     Document Type: Article

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