Skip to main content
. 2020 Jun 4;9(6):738. doi: 10.3390/foods9060738

Figure 6.

Figure 6

(A) pH, (B) concentration of short-chain fatty acids (SCFA) (sum of acetate, propionate, butyrate, isobutyrate, isovalerate; mmol/L) and (C) concentration of branched SCFA (isobutyrate and isovalerate, mmol/L) as a function of time obtained during an in vitro fermentation experiment in a 10% faecal slurry of a blank sample (no bran addition), control wheat bran and very high shear extruded wheat bran at 23% of moisture (VHS23).