Production and Characterization of Sorghum Sourdough Bread Sequentially Fermented with Monascus purpureus and Lactiplantibacillus plantarum.

Autor: Liu, Aiping1,2 (AUTHOR) lapfood@126.com, Zhang, Shun1 (AUTHOR), Li, Qin1,2 (AUTHOR), Hu, Kaidi1,2 (AUTHOR), Li, Jianlong1,2 (AUTHOR), Ao, Xiaolin1,2 (AUTHOR), He, Li1,2 (AUTHOR), Chen, Shujuan1,2 (AUTHOR), Hu, Xinjie1,2 (AUTHOR), Liu, Shuliang1,2 (AUTHOR) lsliang999@163.com, Yang, Yong1,2 (AUTHOR)
Zdroj: Food & Bioprocess Technology. Nov2024, Vol. 17 Issue 11, p3603-3614. 12p.
Databáze: Academic Search Ultimate
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