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Solid state fermentation by Fomitopsis pinicola improves physicochemical and functional properties of wheat bran and

Jie Tu1, Jing Zhao2, Guanhui Liu3

  • 1College of Biotechnology, Jiangsu University of Science and Technology, Jiangsu Province, Zhenjiang 212008, China; Department of Food Science, University of Massachusetts, Amherst, MA, USA.

Food Chemistry
|May 30, 2020
PubMed

Keywords:
FlavorFomitopsis pinicolaPhysicochemical and functional propertiesSolid state fermentationTextural propertiesWheat bran

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