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Enhancing nutritional, functional, and sensory qualities of whole-wheat bread via Bacillus subtilis SH-mediated fiber modification

Maosi Fan; Shikun Lin; Xuelian He; Lin Xu; Yuqiong Gu; Keshan Liu; Wensheng Tang; Yushan Jiao; Xiaoming Wei; Yingli Liu; Jing Wang
Food Chemistry · Vol. 519 · pp. 149746 · 2026
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2026-08-01
Publication Year2026
Volume519
Pages149746
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2026.149746
SubjectAgricultural and Biological Sciences

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Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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