Effects of Saccharomyces cerevisiae and Lactobacillus plantarum Co-fermentation on the Storage Characteristics of Noodles
To investigate the influence of S. cerevisiae and L. plantarum co-fermentation on the storage characteristics of noodles. Texture analyzer (TA), low field pulsed nuclear magnetic resonance (LF-NMR) and X-ray diffraction (XRD) were used to analyze the quality changes of noodles during storage at 4 ℃....
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| Auteurs principaux: | , , , , , |
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| Format: | Artigo |
| Langue: | Chinês |
| Publié: |
The editorial department of Science and Technology of Food Industry
2022-03-01
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| Collection: | Shipin gongye ke-ji |
| Sujets: | |
| Accès en ligne: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021060229 |
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