Unveiling the impact of mixed-strain solid-state fermentation on wheat bran dietary fiber: gluten protein structure evolution, dough rheological modulation and steamed bread quality enhancement

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期刊：Food Hydrocolloids

文献作者：Xinhao Li; Rui Huang; Mengyuan Li; Lingfang Zhang; Xiaojie Qian; Binghua Sun; Sen Ma; Li Li

出版日期：2027-4-

DOI号：10.1016/j.foodhyd.2026.113332

下载链接：https://www.sciencedirect.com/sc ... 268005X26009148/pdf

文献链接：https://doi.org/10.1016/j.foodhyd.2026.113332

当前文献来源于 Elsevier BV。

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[Elsevier/Sciencedirect] Unveiling the impact of mixed-strain solid-state fermentation on wheat bran dietary fiber: gluten protein structure evolution, dough rheological modulation and steamed bread quality enhancement