Physicochemical Effects of Lactobacillus plantarum and Lactobacillus casei Cocultures on Soy–Wheat Flour Dough Fermentation

In contemporary food production, an important role is given to the increase in the nutritional quality of foodstuff. In the bakery industry, one of the main cereals used is wheat flour (WF), which creates bread with proper sensory evaluation but is nutritionally poor. Soy-flour (SF) has increased nu...

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Detalles Bibliográficos
Autores principales: Teleky, Bernadette-Emőke, Martău, Gheorghe Adrian, Vodnar, Dan Cristian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7766497/
https://www.ncbi.nlm.nih.gov/pubmed/33353037
http://dx.doi.org/10.3390/foods9121894

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7766497/
https://www.ncbi.nlm.nih.gov/pubmed/33353037
http://dx.doi.org/10.3390/foods9121894

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