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This study investigates the effects of particle size reduction, hydrothermal, and fermentation treatments on the phytic acid content and physicochemical properties of wheat bran. Results indicate that these treatments significantly reduce phytic acid levels, with the combination of hydrothermal treatment and particle size reduction achieving the highest reduction of up to 76.4%. Additionally, changes in fiber content and hydration properties were observed, highlighting the potential for improving the nutrit

Author

Juiva Araujo

Language

EN