Technological characteristics of wheat germ flour fermented by paraprobiotic strains of Lactobacillus acidophilus and Lactiplanti Bacillus plantarum

Journal of Food Measurement & Characterization 2026

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Authors: Majedeh Mirzaei, Neda Mollakhalili‐Meybodi, Fateme Akrami Mohajeri, Farimah Shamsi, Elham Khalili Sadrabad

DOI: 10.1007/s11694-025-03995-z

Cited by: 0

References: 38

Fields of Study & Subjects

Probiotics and Fermented Foods Food composition and properties Food Quality and Safety Studies

References 38