In situ produced exopolysaccharides by Bacillus coagulans IBRC‐M 10807 and its effects on properties of whole wheat sourdough

This study aimed to investigate in situ exopolysaccharides (EPSs) production by Bacillus coagulans IBRC‐M 10807 under different fermentation conditions to improve the technical‐functional properties of whole wheat flour sourdough and obtain high‐quality products. For this purpose, the effectiveness...

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Detalles Bibliográficos
Autores principales: Farajinejad, Zahra, Mohtarami, Forogh, Pirouzifard, Mirkhalil, Amiri, Saber, Hamishehkar, Hamed
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2023
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10630829/
https://www.ncbi.nlm.nih.gov/pubmed/37970414
http://dx.doi.org/10.1002/fsn3.3624

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10630829/
https://www.ncbi.nlm.nih.gov/pubmed/37970414
http://dx.doi.org/10.1002/fsn3.3624

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