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Physicochemical properties of whole grain foxtail millet sourdough and steamed bread quality: Co-fermentation of lactic acid bacteria and yeast in whole grain fermented foods

Shaohui Li, Aixia Zhang, Wei Zhao, Pengliang Li, Xingxue Si, Jingke Liu, Huaxi Yi

2024Food Bioscience18 citationsDOI

Topics & Concepts

Food scienceFermentationFlavorFoxtailLactic acidChemistrySteamed breadAromaYeastBacteriaSetariaBotanyBiologyBiochemistryGeneticsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyProbiotics and Fermented Foods
Physicochemical properties of whole grain foxtail millet sourdough and steamed bread quality: Co-fermentation of lactic acid bacteria and yeast in whole grain fermented foods | Litcius