Side-by-side comparison of composition and structural properties of wheat, rye, oat, and maize bran and their impact on in vitro fermentability

BACKGROUND AND OBJECTIVES: Compared to wheat bran, less information on physicochemical characteristics and health-related effects is available for bran from other cereals and results are often confounded by residual endosperm. Therefore, the objective of this study was to compare structure and compo...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	CEREAL CHEMISTRY 2020-01, Vol.97 (1), p.20-33
Hauptverfasser:	Roye, Chiara, Bulckaen, Karen, De Bondt, Yamina, Liberloo, Inge, Van De Walle, Davy, Dewettinck, Koen, Courtin, Christophe M
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!