Effects of monascus -fermented soybean powder on the quality, isoflavones composition and sensory acceptance of steamed bread

Journal of Food Science and Technology 2026

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Authors: Yue Wang, Xiaohan Tang, Huarong Zhao, Yue Pan, Dingnan Zhang, He Liu, Danshi Zhu

DOI: 10.1007/s13197-026-06557-3

Cited by: 0

References: 33

Fields of Study & Subjects

Food composition and properties Food Quality and Safety Studies Food Nutrient Composition and Product Development

References 33