The Effect of Co-Fermentation with Lactobacillus plantarum HLJ29L2 and Yeast on Wheat Protein Characteristics in Sourdough and Crackers

Sourdough fermentation has been widely used in food products. However, there has been limited study of the effect of co-fermentation with lactic acid bacteria and yeast on the dough and cracker products. In this study, the influence of co-fermentation with Lactobacillus plantarum HLJ29L2 (LP HLJ29L2...

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Detalles Bibliográficos
Autores principales: Hu, Liping, Li, Yue, Huang, Xiang, Du, Chaodong, Huang, Dejian, Tao, Xiumei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914049/
https://www.ncbi.nlm.nih.gov/pubmed/36766084
http://dx.doi.org/10.3390/foods12030555

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914049/
https://www.ncbi.nlm.nih.gov/pubmed/36766084
http://dx.doi.org/10.3390/foods12030555

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