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60 积分 2025-10-13 加入
Cellulase with Bacillus velezensis improves physicochemical characteristics, microbiota and metabolites of corn germ meal during two-stage co-fermentation
4小时前
待确认
Positive improvement of nutritional profile and safety of maize processing by-products: Effects of Bacillus subtilis fermentation treatment
16天前
已完结
Modification of Tartary buckwheat flour via steam explosion and the quality characteristics of corresponding gluten-free whole-grain cookies
21天前
已完结
Study on the Modification of Dietary Fiber and Degradation of Zearalenone in Corn Germ Meal by Solid-State Fermentation with Bacillus subtilis K6
24天前
已完结
Appropriate amount of modified corn flour improves the structural and physicochemical properties of wheat dough
27天前
已完结
From insoluble to soluble: An overview of processing methods for dietary fibers in Okara
27天前
已完结
The influence of vitamin E supplementation on yeast fermentation
28天前
已完结
Effects and mechanisms of co-fermentation of sodium sulfite with Bacillus strains on the protein quality of corn gluten meal
28天前
已完结
A co-fermentation technology based on small peptide production and protein structure modification increases the edible value of corn gluten meal
28天前
已完结
Mechanism of promoting okara insoluble to soluble dietary fiber by high-pressure homogenization-microbial fermentation
1个月前
已完结
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