Effect of particle size reduction, hydrothermal and fermentation treatments on phytic acid content and some physicochemical properties of wheat bran

Majzoobi, M, Pashangeh, S, Farahnaky, A, Eskandari, M and Jamalian, J 2014, 'Effect of particle size reduction, hydrothermal and fermentation treatments on phytic acid content and some physicochemical properties of wheat bran', Journal of Food Science and Technology, vol. 51, no. 10, pp. 2755-2761.


Document type: Journal Article
Collection: Journal Articles

Title Effect of particle size reduction, hydrothermal and fermentation treatments on phytic acid content and some physicochemical properties of wheat bran
Author(s) Majzoobi, M
Pashangeh, S
Farahnaky, A
Eskandari, M
Jamalian, J
Year 2014
Journal name Journal of Food Science and Technology
Volume number 51
Issue number 10
Start page 2755
End page 2761
Total pages 7
Publisher Springer (India) Private
Abstract Not available
Subject Food Processing
Keyword(s) Fermentation
Hydrothermal treatment
Particle size reduction
Phytic acid
Wheat bran
DOI - identifier 10.1007/s13197-012-0802-0
Copyright notice © Association of Food Scientists & Technologists (India) 2012
ISSN 0022-1155
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