Effects of Lactobacillus brucei and Aspergillus oryzae cooperative fermentation of wheat bran on dough characteristics

TANG Haojie, YU Junbo, GAO Yingying, JIANG Di, CHEN Menghui, ZHANG Kaige, LIU Yuanxiao, BIAN Ke

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (10) : 70-76.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (10) : 70-76. DOI: 10.13995/j.cnki.11-1802/ts.038538

Effects of Lactobacillus brucei and Aspergillus oryzae cooperative fermentation of wheat bran on dough characteristics

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(10): 70-76 https://doi.org/10.13995/j.cnki.11-1802/ts.038538

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