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Effects of cellulase-producing strains on the nutritional and soluble dietary fiber properties of whole wheat flour

Yingli Liu Shengjie Zhong Maosi Fan Zhengkai Wang Min Cai Xiaoming Wei Jing Wang

Food Science and Human Wellness2025，Vol.14Issue(8)：P.3237-3248,12.

Food Science and Human Wellness2025，Vol.14Issue(8)：P.3237-3248,12.DOI:10.26599/FSHW.2024.9250197

Effects of cellulase-producing strains on the nutritional and soluble dietary fiber properties of whole wheat flour

Yingli Liu ¹Shengjie Zhong ¹Maosi Fan ¹Zhengkai Wang ¹Min Cai ¹Xiaoming Wei ¹Jing Wang¹

作者信息

1. National Center of Technology Innovation for Grain Industry(Comprehensive Utilization of Edible By-products),Key Laboratory of Special Food Supervision Technology for State Market Regulation,Beijing Technology and Business University,Beijing 100048,China
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摘要

关键词

Whole wheat/Dietary fiber/Cellulase/Fermentation/Antioxidant activity

分类

轻工纺织

引用本文复制引用

Yingli Liu,Shengjie Zhong,Maosi Fan,Zhengkai Wang,Min Cai,Xiaoming Wei,Jing Wang..Effects of cellulase-producing strains on the nutritional and soluble dietary fiber properties of whole wheat flour[J].Food Science and Human Wellness,2025,14(8):P.3237-3248,12.

基金项目

supported by National Natural Science Foundation of China(32330081). （32330081）

Food Science and Human Wellness

ISSN：2097-0765

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