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

Originalspråkengelska
TidskriftCereal Chemistry
Volym93
Utgåva2
Sidor (från-till)162-171
Antal sidor10
ISSN0009-0352
DOI
StatusPublicerad - 2016
MoE-publikationstypA1 Tidskriftsartikel-refererad

Vetenskapsgrenar

  • 416 Livsmedelsvetenskap

Citera det här

Arte, Elisa ; Katina, Kati ; Holopainen-Mantila, Ulla ; Nordlund, Emilia. / Effect of Hydrolyzing Enzymes on Wheat Bran Cell Wall Integrity and Protein Solubility. I: Cereal Chemistry. 2016 ; Vol. 93, Nr. 2. s. 162-171.
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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",
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Arte, E, Katina, K, Holopainen-Mantila, U & Nordlund, E 2016, 'Effect of Hydrolyzing Enzymes on Wheat Bran Cell Wall Integrity and Protein Solubility', Cereal Chemistry, vol. 93, nr. 2, s. 162-171. https://doi.org/10.1094/CCHEM-03-15-0060-R

Effect of Hydrolyzing Enzymes on Wheat Bran Cell Wall Integrity and Protein Solubility. / Arte, Elisa; Katina, Kati; Holopainen-Mantila, Ulla; Nordlund, Emilia.

I: Cereal Chemistry, Vol. 93, Nr. 2, 2016, s. 162-171.

Forskningsoutput: Tidskriftsbidrag › Artikel › Vetenskaplig › 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 -

Arte E, Katina K, Holopainen-Mantila U, Nordlund E. Effect of Hydrolyzing Enzymes on Wheat Bran Cell Wall Integrity and Protein Solubility. Cereal Chemistry. 2016;93(2):162-171. https://doi.org/10.1094/CCHEM-03-15-0060-R

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