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Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11830
Abstract: Although traditional fermented noodles possess high eating quality, it is difficult to realize large-scale industrialization due to the complexity of spontaneous fermentation. In present study, commercial Lactobacillus plantarum (L. plantarum) and Saccharomyces cerevisiae (S. cerevisiae)…
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Keywords:
wheat noodles;
structure;
plantarum saccharomyces;
fermentation ... See more keywords
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Published in 2022 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.982878
Abstract: The effect of synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae on the structural properties and aggregation behavior of gluten containing different wheat bran dietary fiber (WBDF) levels (0, 3, 6, 9, and 12%) was…
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Keywords:
behavior gluten;
fermentation lactobacillus;
plantarum saccharomyces;
synergistic fermentation ... See more keywords