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