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Fermentation with Bacillus natto and Bifidobacterium improves the functional, physicochemical properties, and taste qualities of coix seed-natto

Yongcai Zhao; Qifeng Zhang; Laping He; Lidan Dong; Zhengyu Liu; Xiao Wang; Cuiqin Li; Shunbin Qiao
Food Research International · Vol. 196 · pp. 115074 · 2024
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Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2024-11-01
Publication Year2024
Volume196
Pages115074
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2024.115074
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
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