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Published in 2020 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2020.03.149
Abstract: Rheological, thermal and microstructural properties of wheat bran sourdough (WBS) containing different levels of microbial exopolysaccharide (EPS) extracted from Lactobacillus plantarum were investigated. All sourdough samples showed pseudoplastic behavior and the highest apparent viscosity was…
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Keywords:
bran sourdough;
thermal microstructural;
wheat bran;
effect microbial ... See more keywords
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Published in 2018 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2018.05.071
Abstract: Spontaneously fermented wheat bran sourdough (WBS) is a source of lactic acid bacteria (LAB) and metabolites with potential applications as functional ingredients. In this study, dominant LAB isolated from the spontaneous fermentation of WBS were…
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Keywords:
bran sourdough;
wheat bran;
fermentation;
spontaneous fermentation ... See more keywords
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Published in 2018 at "Journal of Food Science"
DOI: 10.26656/fr.2017.2(4).045
Abstract: The effect of mixed strain culture of lactic acid bacteria (LAB) and Yeast, and yeast or L. brevis, L. plantarum, or L. sanfranciscencison the physicochemical properties (pH, TTA, organic acid, ethanol, and sugar content) of…
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Keywords:
bran sourdough;
wheat;
bran;
bread ... See more keywords