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Zymomonas mobilis in Bread Dough: Characterization of Dough Leavening Performance in Presence of Sucrose
Zymomonas mobilis, because of its fermentative metabolism, has potential food applications in the development of leavened baked goods consumable by people with adverse responses to Saccharomyces cerevisiae. Since Z. mobilis is not able to utilize maltose present in flour, the effect of sucrose addit...
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| 出版年: | Foods |
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| 主要な著者: | , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI
2020
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7022699/ https://ncbi.nlm.nih.gov/pubmed/31952190 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9010089 |
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