Controlled fermented sprouted mung bean containing ginger extract as a novel bakery bio-preservative for clean-label enriched wheat bread
Application of controlled fermented sprouted legumes is important in terms of improving quality and shelf-life of wheat bread. In the present study, after spontaneous fermentation of sprouted mung bean containing ginger extract (GE), the predominant lactic acid bacteria (LAB) isolates were screened...
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| 主要な著者: | , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Elsevier
2024-06-01
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| シリーズ: | Journal of Agriculture and Food Research |
| 主題: | |
| オンライン･アクセス: | http://www.sciencedirect.com/science/article/pii/S2666154324002552 |
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