Optimization of the Solid-state Fermentation Process for Morchella esculenta Fermented Wheat and Analysis of Its Nutritional Components, Physicochemical Properties and Antioxidant Activity
Using wheat grains as the raw material and Morchella esculenta as the fermentation strain, fungus fermented wheat (FFW) was prepared through a solid-state fermentation process. Crude fiber content and non-starch polysaccharide (NSP) content were used as evaluation indicators, while factors such as t...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-02-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090266 |
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