Effect of solid-state fermentation on the nutritional composition and physicochemical properties of whole-grain highland barley and the application in digestive cookies
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Published:2024-06
Issue:
Volume:59
Page:104088
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ISSN:2212-4292
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Container-title:Food Bioscience
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language:en
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Short-container-title:Food Bioscience
Author:
Ma ShunzhangORCID,
Dong Jilin,
Li Jiayao,
Zhu Yingying,
Li Yunlong,
Shen Ruiling
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3. Evaluation of glucomannan as a fat replacer in the dough and cookies made from fermented cassava flour and soy protein concentrate;Anggraeni;Food Chemistry,2024
4. Influence of Lactobacillus (LAB) fermentation on the enhancement of branched chain amino acids and antioxidant properties in bran among wheat by-products;Aung;Fermentation,2022
5. Nutritional, texture, and sensory properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal;Bakare;Food Science and Nutrition,2020
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