![](/img/cover-not-exists.png)
Effect of liquid fermentation on bread fortified with Lycium ruthenicum: a quality attribute and in vitro digestibility study
Wang, Hua, Xia, Xiaoyan, Yu, Hongzhu, Zhao, Xiaohong, Zhong, Xue, Li, Qian, Tang, Jintian, Zhao, YuqingLanguage:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2019.125131
Date:
July, 2019
File:
PDF, 575 KB
english, 2019