The effect of lactic acid bacteria and co‐culture on structural, rheological, and textural profile of corn dough

This study is aimed at assessing the effect of lactic acid bacteria (LAB) on corn flour using dynamic characterization methods including RVA, TPA, Rheometer, SEM, and DSC along with co‐culture technique in order to enhance its applicability by evaluating the variations in rheological, textural, morp...

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Detalles Bibliográficos
Autores principales: Yaqoob, Sanabil, Liu, Huimin, Liu, Meihong, Zheng, Mingzhu, Awan, Kanza Aziz, Cai, Dan, Liu, Jingsheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8751425/
https://www.ncbi.nlm.nih.gov/pubmed/35035927
http://dx.doi.org/10.1002/fsn3.2666

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8751425/
https://www.ncbi.nlm.nih.gov/pubmed/35035927
http://dx.doi.org/10.1002/fsn3.2666

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