TY  -  
T1  - Bioprocess-induced changes in wheat bran protein bioavailability, nutritional quality and technological functionality 
SN  -  /  
UR  - URN:ISBN:978-951-51-5577-1; http://hdl.handle.net/10138/306226 
T3  -  
A1  - Arte, Elisa 
A2  -  
PB  - Helsingin yliopisto 
Y1  - 2019 
LA  - eng 
AB  - Wheat is the world’s most important staple food, providing one-fifth of the daily protein consumed globally. However, the majority of wheat is used as refined flour, in which the nutritionally superior bran layers and germ are removed during milling, thus producing yearly a massive amount of underutilised food side streams. Better exploitation of the side streams and development of new plant-based protein ingredients are required to ensure the future global demand for food protein. This study ai... 
VO  -  
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OP  -  
KW  - Elintarviketieteet 
N1  -   
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ER  -