The Effect of Co-Fermentation with Lactobacillus plantarum HLJ29L2 and Yeast on Wheat Protein Characteristics in Sourdough and Crackers
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DOI: 10.3390/foods12030555
Abstract: Sourdough fermentation has been widely used in food products. However, there has been limited study of the effect of co-fermentation with lactic acid bacteria and yeast on the dough and cracker products. In this study,… read more here.
Keywords: hlj29l2 yeast; effect fermentation; fermentation; hlj29l2 ... See more keywords