← Evidence map

ArticleFoods (Basel, Switzerland)2026

Synergistic Modification of Steam Explosion Combined with Enzymatic Hydrolysis on Wheat Bran to Improve Dough Properties, Bread Quality, and In Vitro Digestibility.

Xiaoxuan Li et al.PubMed ↗Full text ↗Publisher ↗

No numbers read from the abstract.

Not cited yet

Synergistic Modification of Steam Explosion Combined with Enzymatic Hydrolysis on Wheat Bran to Improve Dough Properties, Bread Quality, and In Vitro Digestibility. | OpenQuestion