Effect of wheat bran dietary fiber on structural properties and hydrolysis behavior of gluten after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae
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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… read more here.
Keywords: behavior gluten; fermentation lactobacillus; plantarum saccharomyces; synergistic fermentation ... See more keywords