Effect of Hydrolyzing Enzymes on Wheat Bran Cell Wall Integrity and Protein Solubility

Elisa Arte; Kati Katina; Ulla Holopainen-Mantila; Emilia Nordlund

doi:10.1094/CCHEM-03-15-0060-R

Effect of Hydrolyzing Enzymes on Wheat Bran Cell Wall Integrity and Protein Solubility

Elisa Arte, Kati Katina, Ulla Holopainen-Mantila, Emilia Nordlund

Forskningsoutput: Tidskriftsbidrag › Artikel › Vetenskaplig › Peer review

Originalspråk	engelska
Tidskrift	Cereal Chemistry
Volym	93
Nummer	2
Sidor (från-till)	162-171
Antal sidor	10
ISSN	0009-0352
DOI	https://doi.org/10.1094/CCHEM-03-15-0060-R
Status	Publicerad - 2016
MoE-publikationstyp	A1 Tidskriftsartikel-refererad

Vetenskapsgrenar

416 Livsmedelsvetenskap

Åtkomst av dokument

10.1094/CCHEM-03-15-0060-R

Citera det här

@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",

}

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

SN - 0009-0352

VL - 93

SP - 162

EP - 171

JO - Cereal Chemistry

JF - Cereal Chemistry

IS - 2

ER -