Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Wanxue Guo"'
Autor:
Jing Hong, Wanxue Guo, Peixia Chen, Chong Liu, Juan Wei, Xueling Zheng, Saeed Hamid Saeed Omer
Publikováno v:
Foods, Vol 11, Iss 17, p 2585 (2022)
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
Externí odkaz:
https://doaj.org/article/4a5bc61b72214573bcf7b2d57c4b3f93
