Effect of extrusion treatment on enzymatic hydrolysis of wheat bran

@article{AktasAkyildiz2020EffectOE,
  title={Effect of extrusion treatment on enzymatic hydrolysis of wheat bran},
  author={Eda Aktas-Akyildiz and M. T. Masatcioglu and H. K{\"o}ksel},
  journal={Journal of Cereal Science},
  year={2020},
  volume={93},
  pages={102941}
}
Abstract Although, wheat bran is a good source of dietary fibre (DF), it has certain disadvantages due relatively lower levels of soluble DF. Therefore, in the current study, the effect of extrusion treatment on microstructure and enzymatic hydrolysis of wheat bran was investigated. Extrusion treatment increased fibre solubility at all process conditions and the screw speed was found to be the most effective parameter. Physicochemical properties of bran were affected from extrusion treatments… Expand
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