Fermentation Unlocks the Functional Role of Amaranth in Modulating Wheat/Amaranth Sourdough Microbiota and Inhibiting Yeast Growth of Refrigerated Doughs
This study focuses on the development of refrigerated doughs without chemical preservatives to obtain a clean-label product. Sourdough-based strategies were applied to replace conventional preservatives, using both spontaneous flour fermentation and a defined starter culture of <i>Lactiplantibacillu...
保存先:
| 主要な著者: | , , , |
|---|---|
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI AG
2026-02-01
|
| シリーズ: | Fermentation |
| 主題: | |
| オンライン･アクセス: | https://www.mdpi.com/2311-5637/12/2/80 |
| タグ: |
タグなし, このレコードへの初めてのタグを付けませんか!
|