Effects of enzymatic treatment conditions on dietary fibre content of wheat bran and use of cellulase‐treated bran in cookie

Autor:	Thi Thu Trang Le, Nu Minh Nguyet Ton, Thi Thu Tra Tran, Van Viet Man Le, Si Nhat Nguyen, Man Dat Vien
Rok vydání:	2021
Předmět:	chemistry.chemical_classification Enzyme biology Bran Chemistry Dietary fibre biology.protein Cellulase Food science Industrial and Manufacturing Engineering Food Science
Zdroj:	International Journal of Food Science & Technology. 56:4017-4025
ISSN:	1365-2621 0950-5423
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::7f6f605ea6f77b3d328e5a3946a121f7 https://doi.org/10.1111/ijfs.15022 Zobrazit plný text záznamu Plný text