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

Hui-Min Zhao1, Xiao-Na Guo1, Ke-Xue Zhu1

  • 1State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.

Food Chemistry
|September 25, 2016
PubMed

Keywords:
Lactic acid bacteria (LAB)PropertiesSolid state fermentationWheat branYeast

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