Effect of Lactic Acid Bacteria in Traditional Foods on the Flavor of Sourdough Bread
Lactic acid bacteria (LAB) plays an important role in the production of sourdough, and has a significant impact on its flavor and other qualities. In order to select LAB starter culture for specialty sourdough and develop differentiated sour dough bread, this study evaluated the glucose metabolism c...
Salvato in:
| Autori principali: | , , , , , , |
|---|---|
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Academy of National Food and Strategic Reserves Administration
2024-03-01
|
| Serie: | Liang you shipin ke-ji |
| Soggetti: | |
| Accesso online: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20240209 |
| Tags: |
Nessun Tag, puoi essere il primo ad aggiungerne!!
|