Effects of co-fermentation on the release of ferulic acid and the rheological properties of whole wheat dough
Wen Li, Xinyang Sun, Yifei Du, Anxiang Su, Yong Fang, Qiuhui Hu, Fei Pei
Topics & Concepts
Food scienceFermentationRheologyFerulic acidChemistryLactobacillus plantarumBranYeastLactic acidWheat flourWheat breadRaw materialBiochemistryMaterials scienceBacteriaOrganic chemistryBiologyGeneticsComposite materialFood composition and propertiesBiofuel production and bioconversionPolysaccharides Composition and Applications