Order Article Reprints

Huang C, Zhang B, Huang J, Liu Y, Chen C, Omedi JO, Liang L, Zhou Z, Huang W, Li N. The Effects of Single- or Mixed-Strain Fermentation of Red Bean Sourdough, with or without Wheat Bran, on Bread Making Performance and Its Potential Health Benefits in Mice Model. Foods. 2024; 13(17):2856. https://doi.org/10.3390/foods13172856

Huang, Chengye, Binle Zhang, Jing Huang, Youyi Liu, Cheng Chen, Jacob Ojobi Omedi, Li Liang, Zhongkai Zhou, Weining Huang, and Ning Li. 2024. "The Effects of Single- or Mixed-Strain Fermentation of Red Bean Sourdough, with or without Wheat Bran, on Bread Making Performance and Its Potential Health Benefits in Mice Model" Foods 13, no. 17: 2856. https://doi.org/10.3390/foods13172856

Huang, C., Zhang, B., Huang, J., Liu, Y., Chen, C., Omedi, J. O., Liang, L., Zhou, Z., Huang, W., & Li, N. (2024). The Effects of Single- or Mixed-Strain Fermentation of Red Bean Sourdough, with or without Wheat Bran, on Bread Making Performance and Its Potential Health Benefits in Mice Model. Foods, 13(17), 2856. https://doi.org/10.3390/foods13172856