Mixed fermentation of lactic acid bacteria and sourdough on quality and storage characteristics of steamed bun
The effect of mixed fermentation with sourdough and lactic acid bacteria (Lactobacillus plantarum and Streptococcus thermophilus), the physicochemical indexes, storage characteristics of dough and bun were investigated. Compared with sourdough-only dough and bun, the mixed fermentation significantly...
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| Hauptverfasser: | , , , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Elsevier
2024-12-01
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| Schriftenreihe: | Food Chemistry: X |
| Schlagworte: | |
| Online-Zugang: | http://www.sciencedirect.com/science/article/pii/S2590157524009234 |
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