2020•Food ChemistryRequires access

Solid state fermentation by Fomitopsis pinicola improves physicochemical and functional properties of wheat bran and the bran-containing products

Jie Tu, Zhao Jing, Guanhui Liu, Caiyun Tang, Yanhui Han, Xitao Cao, Jia Junqiang, Gengsheng Ji, Hang Xiao

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Key concepts: Bran, Chemistry, Food science, Solid-state fermentation, Fermentation, Organic chemistry, Raw material

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Solid state fermentation by Fomitopsis pinicola improves physicochemical and functional properties of wheat bran and the bran-containing products — Research Paper | ScholarLens