Development and Optimization of Djulis Sourdough Bread Fermented by Lactic Acid Bacteria for Antioxidant Capacity

This study developed a nutritionally valuable product with bioactive activity that improves the quality of bread. Djulis (Chenopodium formosanum), a native plant of Taiwan, was fermented using 23 different lactic acid bacteria strains. Lactobacillus casei BCRC10697 was identified as the ideal strain...

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Detalles Bibliográficos
Autores principales: Chen, Hung-Yueh, Hsieh, Chang-Wei, Chen, Pin-Cheng, Lin, Shin-Pin, Lin, Ya-Fen, Cheng, Kuan-Chen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8468284/
https://www.ncbi.nlm.nih.gov/pubmed/34577129
http://dx.doi.org/10.3390/molecules26185658

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8468284/
https://www.ncbi.nlm.nih.gov/pubmed/34577129
http://dx.doi.org/10.3390/molecules26185658

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