Effect of fermentation on the textural level of whole wheat flour

YU Xiao, HUANG Junrong, ZHANG Chong, PAN Yue, WANG Xue, HUO Yifan

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (15) : 291-298.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (15) : 291-298. DOI: 10.13995/j.cnki.11-1802/ts.044874

Effect of fermentation on the textural level of whole wheat flour

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(15): 291-298 https://doi.org/10.13995/j.cnki.11-1802/ts.044874

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