Multi-scale changes of starch in type I sourdough fermentation system induced by wheat bran dietary fiber: from thermal properties, crystal structure, and in vitro digestibility behavior

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Publication date: December 2025

Source: Food Research International, Volume 222, Part 2

Author(s): Yuwen Wang, Xiao Wang, Mengyuan Li, Li Li, Sen Ma

Publication date: December 2025Source: Food Research International, Volume 222, Part 2Author(s): Yuwen Wang, Xiao Wang, Mengyuan Li, Li Li, Sen Ma Read More

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