Fermentation with lactic acid bacteria enhances the bioavailability of bioactive compounds of whole wheat flour
| Autor: | Islam, Shariful a, Miah, Md. Abdus Satter a, b, ⁎, Islam, Md. Faridul a, Tisa, Khurshida Jahan a, Bhuiyan, Md. Habibur Rahman a, Bhuiyan, Mohammad Nazrul Islam a, Afrin, Sadia a, Ahmed, Khandoker Shahin a, Hossain, Md. Hemayet c |
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| Zdroj: | In Applied Food Research December 2024 4(2) |
| Databáze: | ScienceDirect |
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