Solid state fermentation by Fomitopsis pinicola improves physicochemical and functional properties of wheat bran and the bran-containing products

Published 2020 View Full Article

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Title
Solid state fermentation by Fomitopsis pinicola improves physicochemical and functional properties of wheat bran and the bran-containing products
Authors
Keywords
Wheat bran, Fomitopsis pinicola, Solid state fermentation, Physicochemical and functional properties, Flavor, Textural properties
Journal
FOOD CHEMISTRY
Volume 328, Issue -, Pages 127046
Publisher
Elsevier BV
Online
2020-05-21
DOI
10.1016/j.foodchem.2020.127046

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