Production of Microfluidized Wheat Bran Fibers and Evaluation as an Ingredient in Reduced Flour Bakery Product

Food and Bioprocess Technology

Volumn 7, Issue 10, 2014, Pages 2889-2901

  Mert, Behic ^a   Tekin, Aziz ^b   Demirkesen, Ilkem ^a   Kocak, Gonul ^a  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

^b ANKARA UNIVERSITY   (Turkey)

Author keywords

Cake; Fiber; Microfluidization; Phenolic content; Staling; Texture; Wheat bran

Indexed keywords

FIBERS; MILLING (MACHINING); TEXTURES; YIELD STRESS;

CAKE; MICROFLUIDIZATION; PHENOLIC CONTENT; STALING; WHEAT BRAN;

BAKERY PRODUCTS;

EID: 84920257651     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-014-1258-1     Document Type: Article

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