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Unveiling the impact of mixed-strain solid-state fermentation on wheat bran dietary fiber: gluten protein structure evolution, dough rheological modulation and steamed bread quality enhancement

Authors: Xinhao Li, Rui Huang, Mengyuan Li et al.

Publication: Food Hydrocolloids

Published: Apr 1, 2027

Source: Crossref

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Unveiling the impact of mixed-strain solid-state fermentation on wheat bran dietary fiber: gluten protein structure evolution, dough rheological modulation and steamed bread quality enhancement

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