Hybrid Modification of Wheat Bran Using Microbial Processing and Ultrasound: Enhancements in Bran Composition and Bread Quality

Hybrid Modification of Wheat Bran Using Microbial Processing and Ultrasound: Enhancements in Bran Composition and Bread Quality

This study investigates the effects of microbial bioprocessing (MB), ultrasound treatment (UT), and their combined application (hybrid method, HM) on the functional and nutritional enhancement of wheat bran (WB) and its impact on bread quality. MB was performed by using <i>Saccharomyces cerevi...

Full description

Saved in:
Bibliographic Details
Main Authors: Esra Sik, Hatice Bekiroglu, Necattin Cihat Icyer, Gorkem Ozulku
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
wheat bran modification
optimization
bread characteristics
nutritional properties
Online Access:https://www.mdpi.com/2304-8158/14/2/167
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items