Changes in bran structure by bioprocessing with enzymes and yeast modifies the <i>in</i> <i>vitro</i> digestibility and fermentability of bran protein and dietary fibre complex
Year of publication
2013
Authors
Nordlund, Emilia; Katina, Kati; Aura, Anna-Marja; Poutanen, Kaisa
Organizations and authors
VTT Technical Research Centre of Finland Ltd
Aura Anna-Marja 
Nordlund Emilia
Poutanen Kaisa
Katina Kati
Publication type
Publication format
Article
Parent publication type
Journal
Article type
Original article
Audience
ScientificPeer-reviewed
Peer-ReviewedMINEDU's publication type classification code
A1 Journal article (refereed), original researchPublication channel information
Journal/Series
Volume
58
Issue
1
Pages
200-208
ISSN
Publication forum
Publication forum level
3
Open access
Open access in the publisher’s service
No
Self-archived
No
Other information
Fields of science
Industrial biotechnology; Biochemistry, cell and molecular biology
Keywords
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Language
English
International co-publication
No
Co-publication with a company
No
DOI
10.1016/j.jcs.2013.05.006
The publication is included in the Ministry of Education and Culture’s Publication data collection
Yes