| Original language | English |
|---|---|
| Journal | Cereal Chemistry |
| Volume | 93 |
| Issue number | 2 |
| Pages (from-to) | 162-171 |
| Number of pages | 10 |
| ISSN | 0009-0352 |
| DOIs | |
| Publication status | Published - 2016 |
| MoE publication type | A1 Journal article-refereed |
Fields of Science
- LACTIC-ACID BACTERIA
- DIETARY FIBER
- AMINO-ACIDS
- ENZYMATIC TREATMENT
- DEGRADING ENZYMES
- PARTICLE-SIZE
- BY-PRODUCTS
- OAT BRAN
- DIGESTIBILITY
- FERMENTATION
- 416 Food Science
Cite this
}
Effect of Hydrolyzing Enzymes on Wheat Bran Cell Wall Integrity and Protein Solubility. / Arte, Elisa; Katina, Kati; Holopainen-Mantila, Ulla; Nordlund, Emilia.
In: Cereal Chemistry, Vol. 93, No. 2, 2016, p. 162-171.Research output: Contribution to journal › Article › Scientific › peer-review
TY - JOUR
T1 - Effect of Hydrolyzing Enzymes on Wheat Bran Cell Wall Integrity and Protein Solubility
AU - Arte, Elisa
AU - Katina, Kati
AU - Holopainen-Mantila, Ulla
AU - Nordlund, Emilia
PY - 2016
Y1 - 2016
KW - LACTIC-ACID BACTERIA
KW - DIETARY FIBER
KW - AMINO-ACIDS
KW - ENZYMATIC TREATMENT
KW - DEGRADING ENZYMES
KW - PARTICLE-SIZE
KW - BY-PRODUCTS
KW - OAT BRAN
KW - DIGESTIBILITY
KW - FERMENTATION
KW - 416 Food Science
U2 - 10.1094/CCHEM-03-15-0060-R
DO - 10.1094/CCHEM-03-15-0060-R
M3 - Article
VL - 93
SP - 162
EP - 171
JO - Cereal Chemistry
JF - Cereal Chemistry
SN - 0009-0352
IS - 2
ER -