Publication | Closed Access

Changes in bran structure by bioprocessing with enzymes and yeast modifies the in vitro digestibility and fermentability of bran protein and dietary fibre complex

BiomanufacturingBran StructureEngineeringBiochemistryIn Vitro FermentationBran ProteinBiochemical EngineeringBiotechnologyAlternative Protein SourceVitro DigestibilityFood BioprocessingDietary Fibre