Extraction and characterization of cereal bran cell wall in relation to its end use perspectives.

Hussain, Muzzamal; Saeed, Farhan; Javed, Mehak; Afzaal, Muhammad; Niaz, Bushra; Imran, Ali; Naz, Ambreen; Umar, Maryam

Hussain, Muzzamal; Saeed, Farhan; Javed, Mehak; Afzaal, Muhammad; Niaz, Bushra; Imran, Ali; Naz, Ambreen; Umar, Maryam.

Afiliação

Hussain M; Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan.
Saeed F; Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan.
Javed M; Faisalabad Medical University, Faisalabad, Pakistan.
Afzaal M; Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan.
Niaz B; Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan.
Imran A; Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan.
Naz A; Department of Food Science and Technology, Muhammad Nawaz Shareef University of Agriculture, Multan, Pakistan.
Umar M; Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan.

J Food Sci Technol ; 59(12): 4615-4623, 2022 Dec.

Article em En | MEDLINE | ID: mdl-36276527

Palavras-chave

Antioxidant activity; Bread loaf volume; Cereals bran cell wall; Dietary fibers; Microbial activity; Sensorial properties

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Paquistão País de publicação: Índia

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