Effect of Alkali on the Microbial Community and Aroma Profile of Chinese Steamed Bread Prepared with Chinese Traditional Starter
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DOI: 10.3390/foods12030617
Abstract: Alkali is an indispensable additive in Chinese steamed bread (CSB) production. This work aimed to evaluate the key roles of alkali in the microbial community of dough fermented using Chinese traditional starter (CTS) and the… read more here.
Keywords: chinese steamed; alkali; microbial community; alkali microbial ... See more keywords