Development and Optimization of Black Rice (Oryza sativa L.) Sourdough Fermented by Levilactobacillus brevis LUC 247 for Physicochemical Characteristics and Antioxidant Capacity

This study used Levilactobacillus brevis LUC 247 to ferment black rice sourdough, made into Type III black rice sourdough powder to produce black rice sourdough bread. The composition analysis, antioxidant capacity, and storage stability of the black rice sourdough bread with different proportions o...

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Detalles Bibliográficos
Autores principales: Lai, Syue-Fong, Chen, Yi-Wen, Lee, Shin-Mei, Huang, Hsin-Yu, Huang, Yu-Hsin, Lu, Ying-Chen, Chen, Chih-Wei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093180/
https://www.ncbi.nlm.nih.gov/pubmed/37048210
http://dx.doi.org/10.3390/foods12071389

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093180/
https://www.ncbi.nlm.nih.gov/pubmed/37048210
http://dx.doi.org/10.3390/foods12071389

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