Effect of Solid-state Fermentation by Yeast on the Structural and Functional Properties of Wheat Bran Proteins
In order to investigate the possibility of solid-state fermentation of wheat bran by yeast for the production of alternative proteins, two fermented proteins were prepared in this study using wheat bran as a substrate through single and mixed bacterial fermentation. The structural and functional cha...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-06-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024070210 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|