Results 251 to 260 of about 282,398 (305)

Effects of Wheat Bran, Corn Bran, Rice Bran and Oat Bran Supplementation on the Properties of Pide

2020
The effect of different levels of wheat, corn, rice and oat bran on the rheological and sensory characteristics of pide (Turkish flat bread) made with blends of some cereal brans with wheat flour was studied. Cereal brans were replaced with wheat flour at 0, 10, 15 and 20% levels. Farinogram properties of mixtures were determined.
openaire   +1 more source

BRAN

The Lancet, 1987
openaire   +2 more sources

Oryza Sativa Bran (Rice Bran)

2022
openaire   +1 more source

Supplementation of wheat flour products with wheat bran dietary fiber: Purpose, mechanisms, and challenges

Trends in Food Science and Technology, 2022
, Zhen Wang
exaly  

bran

2021
openaire   +1 more source

Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior

Food Hydrocolloids, 2020
Xu Wang, Walid Elfalleh
exaly  

Wheat Bran

2001
Susan Sungsoo Cho, Celeste Clark
openaire   +1 more source

Doubts about bran

The Lancet, 1994
openaire   +2 more sources

Preparation of an intelligent film based on chitosan/oxidized chitin nanocrystals incorporating black rice bran anthocyanins for seafood spoilage monitoring

Carbohydrate Polymers, 2019
Tiantian Wu, Yujun Ge, Yaqin Hu
exaly  

THE BRAN WAGON

The Lancet, 1987
openaire   +2 more sources