Reduction in fat uptake of doughnut by microparticulated wheat bran

Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review

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Effect of ultrafine grinding on hydration and antioxidant properties of wheat bran dietary fiber

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Potential of dry fractionation of wheat bran for the development of food ingredients, part II: Electrostatic separation of particles

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Effect of the Addition of Different Dietary Fiber and Edible Cereal Bran Sources on the Baking and Sensory Characteristics of Cupcakes

(2009) Dimitra M. Lebesi et al.   Food and Bioprocess Technology

Preparation of Low-Fat Uptake Doughnut by Dry Particle Coating Technique

(2008) J.-S. Lee et al.   JOURNAL OF FOOD SCIENCE

Particle–particle coating in a cyclomix impact mixer

(2008) Y. Ouabbas et al.   POWDER TECHNOLOGY

Cereal dietary fibre: a natural functional ingredient to deliver phenolic compounds into the gut

(2008) Paola Vitaglione et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Preparation of low-fat uptake frying batter composite by dry particle coating of microparticulated soybean hull

(2007) Bum-Keun Kim et al.   LWT-FOOD SCIENCE AND TECHNOLOGY