Microbiota structure of traditional starters from around the Tai-hang Mountains and their influence on the fermentation properties, aroma profile and quality of Chinese steamed bread.
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DOI: 10.1002/jsfa.12592
Abstract: BACKGROUND Steamed bread is a popular staple food in China, and the significant regional differences of the microbiota in traditional starters make the flavor and quality of steamed bread highly variable along with long preparation… read more here.
Keywords: quality; fermentation properties; steamed bread; quality chinese ... See more keywords