Changes in bran structure by bioprocessing with enzymes and yeast modifies the invitro digestibility and fermentability of bran protein and dietary fibre complex

Journal of Cereal Science

Volumn 58, Issue 1, 2013, Pages 200-208

  Nordlund, Emilia ^a   Katina, Kati ^a   Aura, Anna Marja ^a   Poutanen, Kaisa ^a,b  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^b UNIVERSITY OF EASTERN FINLAND   (Finland)

Author keywords

Bioprocessing; Bran; Digestion; Enzymes; Protein; Yeast

Indexed keywords

SECALE CEREALE; TRITICUM AESTIVUM;

EID: 84880037267     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2013.05.006     Document Type: Article

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