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Impact of Solid State Fermentation on Chemical Composition, Functional Properties, and Antioxidant Activity of Wheat Bran
Citations:
13
References:
36
Abstract
Wheat bran is the major by-product of wheat milling, as it is obtained in large amounts during cereal wheat, because of its limited appropriateness as a food ingredient, it is nowadays largely unexploited.This study was aimed to investigate the chemical composition, functional properties, and antioxidant activity of wheat bran fermented by lactic acid bacteria, and Saccharomyces cerevisiae as acti...
Keywords
Sustainable Development Goals (SDG)
2022
Article
Open Access
2-Y Citation Average
0.207
Language
Country
Impact of Solid State Fermentation on Chemical Composition, Functional Properties, and Antioxidant Activity of Wheat Bran
Citations:
13
References:
36
Abstract
Wheat bran is the major by-product of wheat milling, as it is obtained in large amounts during cereal wheat, because of its limited appropriateness as a food ingredient, it is nowadays largely unexploited.This study was aimed to investigate the chemical composition, functional properties, and antioxidant activity of wheat bran fermented by lactic acid bacteria, and Saccharomyces cerevisiae as acti...
Keywords
Sustainable Development Goals (SDG)
2022
Article
Open Access
2-Y Citation Average
0.207
Language
Country