Exploring the effects of spontaneous and solid-state fermentation on the physicochemical, functional and structural properties of whole wheat flour (Triticum aestivum L.)
Shariful Islam, Md. Abdus Satter Miah, Md. Faridul Islam, Md Nazrul Islam Bhuiyan, Khurshida Jahan Tisa, Mustafizur Rahman Naim
Topics & Concepts
Food scienceFermentationSolid-state fermentationWheat flourChemistryAgronomyBiotechnologyBiologyFood composition and propertiesGABA and Rice ResearchPhytase and its Applications