Analysis of Nutritional Components in the Bran of Debranned Wheat and Comparison with Endosperm Flour

Analysis of Nutritional Components in the Bran of Debranned Wheat and Comparison with Endosperm Flour

Compared to ordinary white wheat, colored wheat has an enhanced nutritional profile, with nutrients primarily distributed in the bran layers. In this study, debranning technology was utilized to regulate debranning times and selectively debranned outer layer, middle layer, and aleurone layer of colo...

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Bibliographic Details
Main Authors: Tianqi Yang, Shuangqi Tian, Yanyan Chen, Jing Lu, Yongwu Niu
Format: Article
Language:English
Published: North Carolina State University 2024-12-01
Series:BioResources
Subjects:
colored wheat
cortex
nutritional components
debranning
Online Access:https://ojs.bioresources.com/index.php/BRJ/article/view/23972
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