Effect of liquid fermentation on bread fortified with Lycium ruthenicum: A quality attribute and in vitro digestibility study

Published 2019 View Full Article

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Title
Effect of liquid fermentation on bread fortified with Lycium ruthenicum: A quality attribute and in vitro digestibility study
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 299, Issue -, Pages 125131
Publisher
Elsevier BV
Online
2019-07-04
DOI
10.1016/j.foodchem.2019.125131

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