Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran

标题
Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran
作者
关键词
Lactic acid bacteria (LAB), Yeast, Solid state fermentation, Wheat bran, Properties
出版物
FOOD CHEMISTRY
Volume 217, Issue -, Pages 28-36
出版商
Elsevier BV
发表日期
2016-08-26
DOI
10.1016/j.foodchem.2016.08.062

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