Processing of Wheat Bran and its Application in a Food Product.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/12834/
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| Title |
Processing of Wheat Bran and its Application in a
Food Product.
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| Creator |
Akansha, Suri
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| Subject |
07 Waste utilization
04 Wheat 05 Processing and Engineering |
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| Description |
Wheat bran is a component of whole wheat kernel comprising the outer husk and
aleurone layers and obtained as a by-product during wheat milling process. Processing of wheat
bran was done by using destarching and autoclaving treatment. The study revealed that the wheat
bran was stabilised by autoclaving the destarched and non- destarched samples at 121 oC for 15
minutes.
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| Date |
2016
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| Type |
Student Project Report
NonPeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/12834/1/Akansha.pdf
Akansha, Suri (2016) Processing of Wheat Bran and its Application in a Food Product. [Student Project Report] (Submitted) |
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