Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges—A review
Sen Ma, Zhen Wang, Xingfeng Guo, Fengcheng Wang, Jihong Huang, Binghua Sun, Xiaoxi Wang
Topics & Concepts
Food scienceBranFermentationGlutenBiotechnologyFlavorChemistryBiologyRaw materialOrganic chemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytase and its Applications