Solid-State Fermentation Using Mushrooms Enhances Wheat Bran Functionality and Whole-Wheat Bread Quality

Plant Foods for Human Nutrition 2026

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Authors: Hui Li, Chengcheng Li, Liu H, Shiyi Lu, Yi-Xiang Wang

DOI: 10.1007/s11130-026-01533-w

Cited by: 1

References: 30

Fields of Study & Subjects

Food composition and properties Polysaccharides and Plant Cell Walls Fungal Biology and Applications

References 30