Effects of ultrasound-assisted fermentation on the water distribution, texture and physicochemical properties of Chinese steamed bread with long-chain inulin

Journal of Food Science and Technology 2026

View at publisher

Authors: Wang Xin, Wang Ziyu, Qi Weiwei, Chang Menghan, Liu Qianqian, Lv Xuepeng, Yue Chonghui

DOI: 10.1007/s13197-025-06532-4

Cited by: 0

References: 30

Fields of Study & Subjects

Microbial Metabolites in Food Biotechnology Food composition and properties Probiotics and Fermented Foods

References 30