Effects of Co-Fermentation of <i>Lactiplantibacillus plantarum</i> and <i>Saccharomyces cerevisiae</i> on Digestive and Quality Properties of Steamed Bread
The leavening of wheat-based steamed bread is carried out either with a pure yeast culture or with traditional starter cultures containing both lactic acid bacteria and yeast/mold. The use of variable starter cultures significantly affects steamed bread’s quality attributes, including nutritional pr...
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| Autori principali: | , , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
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MDPI AG
2023-09-01
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| Serie: | Foods |
| Soggetti: | |
| Accesso online: | https://www.mdpi.com/2304-8158/12/18/3333 |
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