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Yingli Liu

Beijing Technology and Business University

No. 11/33, Fucheng Road, Haidian District

Liangxiang

Beijing, 102488

China

  • Beijing Technology and Business University

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Enhancing nutritional, functional, and sensory qualities of whole-wheat bread via Bacillus subtilis SH-mediated fiber modification

Number of pages: 59 Posted: 01 Dec 2025
Maosi Fan, Shikun Lin, Xuelian He, Lin Xu, Yuqiong Gu, Keshan Liu, Wensheng Tang, Yushan Jiao, Xiaoming Wei, Yingli Liu and Jing Wang
Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University and Beijing University of Technology
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Bacillus subtilis, whole-wheat bread, cellulase, Soluble dietary fiber, Dough rheology