Storage stability and quality assessment of processed cereal brans.

@article{Sharma2014StorageSA,
  title={Storage stability and quality assessment of processed cereal brans.},
  author={Savita Sharma and Satinder Paul Kaur and Basharat Nabi Dar and Baljit Singh},
  journal={Journal of food science and technology},
  year={2014},
  volume={51 3},
  pages={
          583-8
        }
}
Quality improvement of cereal brans, a health promoting ingredient for functional foods is the emerging research concept due to their low shelf stability and presence of non-nutrient components. A study was conducted to evaluate the storage quality of processed milling industry byproducts so that these can be potentially utilized as a dietary fibre source. Different cereal brans (wheat, rice, barley and oat) were processed by dry, wet, microwave heating, extrusion cooking and chemical methods… CONTINUE READING
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