Fungal fermentation of wheat bran fiber enhances noodle nutritional quality by modulating starch and protein digestion

Food Research International 2026

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Authors: Zhiye Chen, Jiying Li, Zhanjie Zhou, Yuwen Wang, Mengyuan Li, Li Li, Sen Ma

DOI: 10.1016/j.foodres.2026.118690

Cited by: 2

References: 34

Fields of Study & Subjects

Food composition and properties Phytase and its Applications Polysaccharides and Plant Cell Walls

References 34