Dephytinization of wheat and rice brans by hydrothermal autoclaving process and the evaluation of consequences for dietary fiber content, antioxidant activity and phenolics

Published 2017 View Full Article

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Title
Dephytinization of wheat and rice brans by hydrothermal autoclaving process and the evaluation of consequences for dietary fiber content, antioxidant activity and phenolics
Authors
Keywords
Dephytinization, Bran, Hydrothermal process, Dietary fiber, Antioxidant activity, Phenolics
Journal
Innovative Food Science & Emerging Technologies
Volume 39, Issue -, Pages 209-215
Publisher
Elsevier BV
Online
2016-11-26
DOI
10.1016/j.ifset.2016.11.012

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