Magnetic field-assisted fermentation improves physicochemical properties of whole black wheat dough and quality of prepared steamed bread

Food Bioscience 2026

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Authors: YJ Li, Junling Fang, Shijia Fan, X Wang, Z K Zhang, Z Y Li, Biao Suo

DOI: 10.1016/j.fbio.2026.109198

Cited by: 1

References: 66

Fields of Study & Subjects

Food composition and properties Wheat and Barley Genetics and Pathology Seed and Plant Biochemistry

References 66