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Exploring the effects of spontaneous and solid-state fermentation on the physicochemical, functional and structural properties of whole wheat flour (Triticum aestivum L.)

Shariful Islam; Md. Abdus Satter Miah; Md. Faridul Islam; Mohammad Nazrul Islam Bhuiyan; Khurshida Jahan Tisa; Mustafizur Rahman Naim
Innovative Food Science & Emerging Technologies · Vol. 97 · pp. 103798 · 2024
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Abstract

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Bibliographic Information

JournalInnovative Food Science & Emerging Technologies
PublisherElsevier
Publication Date2024-10-01
Publication Year2024
Volume97
Pages103798
Document TypeJournal Article
eISSN1466-8564
DOI10.1016/j.ifset.2024.103798
SubjectAgricultural and Biological Sciences

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NARA Access Coverage2000-03-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/14668564
Publisher PageOpen Publisher Page
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