Actinomucor elegans-fermented Castanopsis sclerophylla residue as a functional ingredient for low-glycemic wheat noodles: fermentation-induced functionalization and noodle quality
- DOI
- 10.1016/j.fochx.2026.104724
- Published
- 2026-12
- Container
- Food Chemistry: X
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104724,
title = {Actinomucor elegans-fermented Castanopsis sclerophylla residue as a functional ingredient for low-glycemic wheat noodles: fermentation-induced functionalization and noodle quality},
author = {Zhenduo Gao and Guanyu Fang and Yaoyu Xu and Yixue Zhou and Fenghua Wu and Zhiping He and Deyang Lin and Baiyi Lu and Xingquan Liu and Yongzhu Zhang},
year = {2026},
journal = {Food Chemistry: X},
doi = {10.1016/j.fochx.2026.104724},
url = {https://doi.org/10.1016/j.fochx.2026.104724}
}RIS
TY - JOUR TI - Actinomucor elegans-fermented Castanopsis sclerophylla residue as a functional ingredient for low-glycemic wheat noodles: fermentation-induced functionalization and noodle quality AU - Zhenduo Gao AU - Guanyu Fang AU - Yaoyu Xu AU - Yixue Zhou AU - Fenghua Wu AU - Zhiping He AU - Deyang Lin AU - Baiyi Lu AU - Xingquan Liu AU - Yongzhu Zhang PY - 2026 JO - Food Chemistry: X DO - 10.1016/j.fochx.2026.104724 UR - https://doi.org/10.1016/j.fochx.2026.104724 ER -
APA
Gao, Z., Fang, G., Xu, Y., Zhou, Y., Wu, F., He, Z., Lin, D., Lu, B., Liu, X., & Zhang, Y. (2026). Actinomucor elegans-fermented Castanopsis sclerophylla residue as a functional ingredient for low-glycemic wheat noodles: fermentation-induced functionalization and noodle quality. Food Chemistry: X. https://doi.org/10.1016/j.fochx.2026.104724
Source records
- crossref · retrieved 2026-11-09T21:06:08.948Z