Solid-state fermentation of wheat bran using tea-derived starters improves dietary fiber composition and whole wheat bread quality

Food Science and Biotechnology 2026

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Authors: Jianing Chen, Yaxuan Peng, Ao Wang, Ao Wang, Hui Li, Hongyan Li, Jing Wang

DOI: 10.1007/s10068-026-02189-7

Cited by: 1

References: 34

Fields of Study & Subjects

Food composition and properties Polysaccharides and Plant Cell Walls Advanced Cellulose Research Studies

References 34