Production and sensory evaluation of composite breads based on wheat and whole millet or sorghum in the presence of Weissella confusa A16 exopolysaccharides

The aim of the study was to evaluate the acceptability of composite breads based on local cereal (millet and sorghum) formulations. Bread preparations based on 50% wheat flour and 50% local cereal flour were made in the presence of exopolysaccharide (Eps) production stimulated by a strain of Weissel...

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Detalles Bibliográficos
Autores principales: Compaore-Sereme, Diarra, Hama-Ba, Fatoumata, Tapsoba, Fidèle Wend-bénédo, Manner, Heikki, Maina, Ndegwa Henry, Dicko, Mamoudou H., Sawadogo-Lingani, Hagrétou
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10006447/
https://www.ncbi.nlm.nih.gov/pubmed/36915561
http://dx.doi.org/10.1016/j.heliyon.2023.e13837

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10006447/
https://www.ncbi.nlm.nih.gov/pubmed/36915561
http://dx.doi.org/10.1016/j.heliyon.2023.e13837

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