Effects of airflow superfine pulverization on the structure, functional properties, and flavor quality of wheat bran.
Ying MaoYinghui ZhangTiantian LiYueyi ChenZhan WangCheng GuoWeiping JinWangyang ShenJinling LiPublished in: Journal of the science of food and agriculture (2024)
Collectively, ASP improved the physicochemical properties of WB. This study provides theoretical references for the use of ASP to improve the utilization and edibility of WB. © 2024 Society of Chemical Industry.
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