Zobrazeno 1 - 2
of 2
pro vyhledávání: '"steamed bun quality"'
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 102035- (2024)
The effect of mixed fermentation with sourdough and lactic acid bacteria (Lactobacillus plantarum and Streptococcus thermophilus), the physicochemical indexes, storage characteristics of dough and bun were investigated. Compared with sourdough-only d
Externí odkaz:
https://doaj.org/article/d78e355b7d044216a2d26476bb69c8df
Publikováno v:
Shipin Kexue, Vol 44, Iss 24, Pp 171-178 (2023)
The effects of soymilk fermented with single and mixed (1:1:1) cultures of three strains of lactic acid bacteria (LAB) isolated from sourdough from Fuchun Teahouse in Yangzhou City on the fermentation characteristics of dough and the quality of steam
Externí odkaz:
https://doaj.org/article/494dff7093bc4fe89ebd48f5b1ad0350