Improved physicochemical and functional properties of soluble dietary Fiber from wheat bran by bacterial-enzymatic synergy

Food Chemistry 2026 Open access

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Authors: Xiaoyu Guo, J. Leon Zhao, Peng Li, Kuijie Gong, Yuanda Song

DOI: 10.1016/j.foodchem.2026.149688

Cited by: 0

References: 28

Fields of Study & Subjects

Food composition and properties Polysaccharides and Plant Cell Walls Proteins in Food Systems

References 28