Enhancing Steamed Bread Quality Through Co-Fermentation of Sourdough with <i>Kazachstania humilis</i> and <i>Lactobacillus plantarum</i>
Sourdough fermentation, a time-honored biotechnology known for enhancing the texture, flavor, and nutritional quality of steamed bread, has yet to be fully leveraged for optimizing microbial synergy, particularly between <i>Kazachstania humilis</i> (KH) and <i>Lactobacillus plantarum</i> (LP). In th...
Αποθηκεύτηκε σε:
| Κύριοι συγγραφείς: | , , , |
|---|---|
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
MDPI AG
2025-05-01
|
| Σειρά: | Fermentation |
| Θέματα: | |
| Διαθέσιμο Online: | https://www.mdpi.com/2311-5637/11/6/298 |
| Ετικέτες: |
Δεν υπάρχουν, Καταχωρήστε ετικέτα πρώτοι!
|