Preparation of Taro Paste Fermented with Lactobacillus and Its Effect on Bread Quality
In order to broaden the use of taro paste resources and improve its nutritional value, taro paste was used as a fermentation substrate and fermented by Lactobacillus plantarum type TR22, followed by adding it to the dough to make bread. Based on the changes in the nutrient composition of the substra...
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| Autors principals: | , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Academy of National Food and Strategic Reserves Administration
2024-11-01
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| Col·lecció: | Liang you shipin ke-ji |
| Matèries: | |
| Accés en línia: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20240613 |
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