Effects of Bifidobacteria Fermentation on Physico-Chemical, Thermal and Structural Properties of Wheat Starch

Lactic acid bacteria have been considered to be a very important species during sourdough fermentation. In order to explore the effects of bifidobacteria fermentation on thermal, physico-chemical and structural properties of wheat starch during dough fermentation, starch granules were separated from...

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Detalles Bibliográficos
Autores principales: Hong, Jing, Guo, Wanxue, Chen, Peixia, Liu, Chong, Wei, Juan, Zheng, Xueling, Saeed Omer, Saeed Hamid
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455791/
https://www.ncbi.nlm.nih.gov/pubmed/36076770
http://dx.doi.org/10.3390/foods11172585

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455791/
https://www.ncbi.nlm.nih.gov/pubmed/36076770
http://dx.doi.org/10.3390/foods11172585

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