Work

Two‐Step Enzymatic Approach to Improve the Physicochemical and Functional Properties of Dietary Fiber From Corn Bran

Year: 2026

Type: article

Source: Journal of Food Science

DOI: 10.1111/1750-3841.71242

Authors: Yinghua Tian, Chaoyue Xia, Jiaqi Yang, Chuang Li, Hongyan Wu, Chong Li, Xiling Yang

Institution: Qiqihar University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Kementerian Pendidikan

OpenAlex ID: W7166018295

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Cites: 59

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