𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effects of microfluidization process on physicochemical properties of wheat bran

✍ Scribed by Tao Wang; Xiuhua Sun; Zhanxiang Zhou; Guibing Chen

Book ID
118446897
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
686 KB
Volume
48
Category
Article
ISSN
0963-9969

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Garlic powder and wheat bran as fillers:
Garlic powder and wheat bran as fillers: Their effect on the physicochemical properties of edible biocomposites
✍ Lucia Fama; Ana MΓ΄nica B.Q. Bittante; Paulo J.A. Sobral; Silvia Goyanes; Lia N. πŸ“‚ Article πŸ“… 2010 πŸ› Elsevier Science 🌐 English βš– 952 KB

Biocomposites with two different fillers, garlic and wheat bran, were studied. They were based on cassava starch and contained glycerol as a plasticizer and potassium sorbate as an antimicrobial agent and were characterized by scanning electron microscopy (SEM), differential scanning calorimetry (DS

Effect of Wheat Bran Particle Size on Do
Effect of Wheat Bran Particle Size on Dough Rheological Properties
✍ Zhang, Decai; Moore, Wayne R πŸ“‚ Article πŸ“… 1997 πŸ› John Wiley and Sons 🌐 English βš– 173 KB πŸ‘ 2 views

Commercial hard red spring, hard red winter, soft white and durum wheat brans were used to investigate the e †ect of wheat bran particle size on the rheological properties of doughs. Wheat brans were Ðrst coarsely ground and passed through a bran Ðnisher to remove additional endosperm and aleurone l