Citation
Chinma, Chiemela Enyinnaya and Ramakrishnan, Yogeshini and Ilowefah, Muna and Mat Gani, Hanis Syazwani and Syed Muhammad, Sharifah Kharidah
(2015)
Properties of cereal brans: a review.
Cereal Chemistry, 92 (1).
pp. 1-7.
ISSN 0009-0352; ESSN: 1943-3638
Abstract
Cereal brans are functional ingredients with high nutritive value and enormous health properties. Cereal brans have not been fully utilized in food systems despite their health benefits. This review presents an overview on the physical, chemical, microbiological, functional, and sensory properties of cereal brans for possible comparisons and selection to enhance the utilization of this underutilized milling fraction.
Download File
Full text not available from this repository.
Official URL or Download Paper: http://cerealchemistry.aaccnet.org/doi/abs/10.1094...
|
Additional Metadata
| Item Type: | Article |
|---|---|
| Divisions: | Faculty of Food Science and Technology |
| DOI Number: | https://doi.org/10.1094/CCHEM-10-13-0221-RW |
| Publisher: | AACC International |
| Keywords: | Cereal brans; Health |
| Depositing User: | Nurul Ainie Mokhtar |
| Date Deposited: | 30 Dec 2015 04:09 |
| Last Modified: | 30 Dec 2015 04:09 |
| Altmetrics: | http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1094/CCHEM-10-13-0221-RW |
| URI: | http://psasir.upm.edu.my/id/eprint/35086 |
| Statistic Details: | View Download Statistic |
Actions (login required)
 |
View Item |