Effect of solid-state fermentation on the nutritional composition and physicochemical properties of whole-grain highland barley and the application in digestive cookies

Ma, Shunzhang; Dong, Jilin; Li, Jiayao; Zhu, Yingying; Li, Yunlong; Shen, Ruiling

doi:10.1016/j.fbio.2024.104088

Food Bioscience

2024

DOI: 10.1016/j.fbio.2024.104088

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Effect of solid-state fermentation on the nutritional composition and physicochemical properties of whole-grain highland barley and the application in digestive cookies

Shunzhang Ma,

Jilin Dong,

Jiayao Li

et al.

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Effect of solid-state fermentation on the nutritional composition and physicochemical properties of whole-grain highland barley and the application in digestive cookies

Cited by 1 publication

References 45 publications

Release of bound phenol from Rosa roxburghii pomace via solid-state fermentation with Trichoderma viride: Mechanisms of change

Release of bound phenol from Rosa roxburghii pomace via solid-state fermentation with Trichoderma viride: Mechanisms of change

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