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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Detalles Bibliográficos
Autores principales: Guowei, Zhao, Lili, Wei, Yufeng, Liu, Hailei, Wang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2019
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6712117/
https://www.ncbi.nlm.nih.gov/pubmed/31456077
http://dx.doi.org/10.1186/s13568-019-0859-5

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6712117/
https://www.ncbi.nlm.nih.gov/pubmed/31456077
http://dx.doi.org/10.1186/s13568-019-0859-5

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