@article{3419ef123e69424683b64d75b6813b53,
title = "Effect of Hydrolyzing Enzymes on Wheat Bran Cell Wall Integrity and Protein Solubility",
keywords = "LACTIC-ACID BACTERIA, DIETARY FIBER, AMINO-ACIDS, ENZYMATIC TREATMENT, DEGRADING ENZYMES, PARTICLE-SIZE, BY-PRODUCTS, OAT BRAN, DIGESTIBILITY, FERMENTATION, 416 Food Science",
author = "Elisa Arte and Kati Katina and Ulla Holopainen-Mantila and Emilia Nordlund",
year = "2016",
doi = "10.1094/CCHEM-03-15-0060-R",
language = "English",
volume = "93",
pages = "162--171",
journal = "Cereal Chemistry",
issn = "0009-0352",
publisher = "John Wiley & Sons Ltd. ",
number = "2",
}