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Zhongwei Chen, Andrew L. Mense, Lauren R. Brewer & Yong-Cheng Shi. (2023) Wheat bran layers: composition, structure, fractionation, and potential uses in foods. Critical Reviews in Food Science and Nutrition 0:0, pages 1-24.
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Baoshi Wang, Guangyao Li, Linbo Li, Mingxia Zhang, Tianyou Yang, Zhichao Xu & Tengfei Qin. (2022) Novel processing strategies to enhance the bioaccessibility and bioavailability of functional components in wheat bran. Critical Reviews in Food Science and Nutrition 0:0, pages 1-15.
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Wen Cheng, Yujie Sun, Mingcong Fan, Yan Li, Li Wang & Haifeng Qian. (2022) Wheat bran, as the resource of dietary fiber: a review. Critical Reviews in Food Science and Nutrition 62:26, pages 7269-7281.
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