Fermented wheat bran as a functional ingredient in baking

Cereal Chemistry

Volumn 89, Issue 2, 2012, Pages 126-134

  Katina, Kati ^a   Juvonen, Riikka ^a   Laitila, Arja ^a   Flander, Laura ^a   Nordlund, Emilia ^a   Kariluoto, Susanna ^b   Piironen, Vieno ^b   Poutanen, Kaisa ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^b UNIVERSITY OF HELSINKI   (Finland)

Author keywords

[No Author keywords available]

Indexed keywords

FERMENTATION; MICROORGANISMS; SOLUBILITY;

'CURRENT; ARABINOXYLANS; FERMENTATION TYPE; FUNCTIONAL INGREDIENT; MICROBIAL ACTIVITIES; MICROBIAL COMMUNITIES; SOLUBILISATION; WHEAT BRAN; XYLANASE ACTIVITY; XYLANASES;

YEAST;

TRITICUM AESTIVUM;

EID: 84860257237     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-08-11-0106     Document Type: Article

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