Structure-property evolution of insoluble dietary fiber from wheat bran under solid-state fermentation and its effect on functional and processing properties

Food Chemistry 2026

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Authors: Wei Liang, Qian Lin, Ke Xiong, Wenhao Li

DOI: 10.1016/j.foodchem.2026.149633

Cited by: 1

References: 16

Fields of Study & Subjects

Food composition and properties Biofuel production and bioconversion Food Science and Nutritional Studies

References 16