Dry processes to develop wheat fractions and products with enhanced nutritional quality

Author:

Hemery Youna,Rouau Xavier,Lullien-Pellerin Valérie,Barron Cécile,Abecassis Joël

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference164 articles.

1. Séparation et classification;Abecassis,2003

2. In vitro digestibility and colonic fermentability of aleurone isolated from wheat bran;Amrein;Lebensmittel-Wissenschaft und Technology,2003

3. Distribution of food components in each fraction of wheat grain;Ando;Food Science and Technology Research,2002

4. Nutritional interest of the wheat seed aleurone layer;Antoine;Sciences des Aliments,2002

5. Individual contribution of grain outer layers and their cell wall structure to the mechanical properties of wheat bran;Antoine;Journal of Agricultural and Food Chemistry,2003

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