Effects of Solid Frmented Bran on the Quality of Dough and Noodles
In this paper, the effect of solid fermented bran on dough as well as noodle quality was investigated by using lactic acid bacteria and yeast to ferment bran, through paste characteristics, dynamic rheology, noodle texture and in vitro digestion. The results showed that the insoluble dietary fibre c...
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| Autors principals: | , , , , |
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| Format: | Artigo |
| Idioma: | Chinês |
| Publicat: |
The editorial department of Science and Technology of Food Industry
2023-01-01
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| Col·lecció: | Shipin gongye ke-ji |
| Matèries: | |
| Accés en línia: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022030393 |
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