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Impact of the fermentation broth of Ganoderma lucidum on the quality of Chinese steamed bread
The potential of fermentation broth of Ganoderma lucidum (FB(G)) in improving the quality of Chinese steamed bread (CSB) was firstly evaluated. The sensory quality scores of CSB treated by FB(G) are significantly higher than that of CSB in the control, and texture profile analysis also indicates the...
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| Veröffentlicht in: | AMB Express |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer Berlin Heidelberg
2019
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6712117/ https://ncbi.nlm.nih.gov/pubmed/31456077 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s13568-019-0859-5 |
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