Effect of high-molecular weight dextran-enriched sourdough fermented using Leuconostoc mesenteroides ATCC 8293 on bread quality and gluten
Qing Bi, Tingting Hong, Xing Mei, Xueming Xu, Dan Xu, Dan Xu
Topics & Concepts
Food scienceLeuconostoc mesenteroidesGlutenChemistryDepolymerizationLeuconostocFermentationBrewingDextranBiochemistryBacteriaLactic acidBiologyPolymer chemistryLactobacillusGeneticsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications