Effect of extrusion and semi-solid enzymatic hydrolysis modifications on the quality of wheat bran and steamed bread containing bran
Shujing Zhang, Xiwu Jia, Lina Xu, Yufeng Xue, Qinmin Pan, Wangyang Shen, Zhan Wang
Topics & Concepts
BranSteamed breadFood scienceExtrusionChemistryHydrolysisEnzymatic hydrolysisExtrusion cookingEnzymeBiochemistryMaterials scienceOrganic chemistryStarchRaw materialMetallurgyFood composition and propertiesMicrobial Metabolites in Food BiotechnologyProteins in Food Systems