Use of bran fractions and debranned kernels for the development of pasta with high nutritional and healthy potential

Published 2017 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Use of bran fractions and debranned kernels for the development of pasta with high nutritional and healthy potential
Authors
Keywords
Antioxidant capacity, Bioactive compounds, Debranning products, Durum wheat, Pasta
Journal
FOOD CHEMISTRY
Volume 225, Issue -, Pages 77-86
Publisher
Elsevier BV
Online
2017-01-06
DOI
10.1016/j.foodchem.2017.01.005

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.