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Quality of Bread Supplemented with Antrodia salmonea-Fermented Grains
Fermented grains of buckwheat, oat, embryo rice and wheat, which were prepared by solid-state fermentation with Antrodia salmonea, and the mycelium was used to substitute 7% of wheat flour to make bread. No difference in proximate composition, texture profile and contents of non-volatile taste compo...
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| Publicado en: | Food Technol Biotechnol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
University of Zagreb Faculty of Food Technology and Biotechnology
2016
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5105608/ https://ncbi.nlm.nih.gov/pubmed/27904408 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.54.02.16.4336 |
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