Effect of fermentation on bioactive compounds and structural properties of wheat bran
Abstract In the present study bran of two wheat cultivars (PBW-154 and HD-2967) was fermented for different time duration (24 h, 48 h and 72 h) and the effect of fermentation on the quantity of bioactive compounds in the bran and on the structure of bran were evaluated. Six bioactive compounds were...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Springer
2025-02-01
|
| Series: | Discover Food |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/s44187-025-00292-y |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|