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Journal: Foods, 2026
Volume: 15
Number: 653
653
Article: Enhancing the Nutritional and Sensory Quality of Tartary Buckwheat Cookies Through Solid-State Fermentation with Eurotium cristatum and Baking
Authors: by Longyu Wan, Shuqi Liu, Xiao Wang, Zhibin Lv, Jianglin Zhao, Xiaoqin Zheng, Changying Liu, Wenjun Sun, Dabing Xiang, Liang Zou and Liangzhen Jiang
Link: https://www.mdpi.com/2304-8158/15/4/653

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