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Elucidating the role of fermented bran fiber in alleviating the quality deterioration of reconstituted doughs during freeze-thaw cycles – Insights into intrinsic correlation and potential mechanism

Wei Liang; Qian Lin; Wenqing Zhao; Haiyan Gao; Jie Zeng; Wenhao Li
Food Hydrocolloids · Vol. 174 · pp. 112388 · 2026
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2026-05-01
Publication Year2026
Volume174
Pages112388
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2025.112388
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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