Effect of sourdough on the quality of whole wheat fresh noodles fermented with exopolysaccharide lactic acid bacteria
Yake Du, Zhen Dai, Tingting Hong, Qing Bi, Haoran Fan, Xueming Xu, Dan Xu, Dan Xu
Topics & Concepts
Food scienceChemistryFermentationLactic acidBrowningGluten freeSucroseStarchGlutenPolyphenol oxidaseGluteninChewinessBacteriaBiochemistryBiologyEnzymeGenePeroxidaseGeneticsProtein subunitFood composition and propertiesMicrobial Metabolites in Food BiotechnologyProbiotics and Fermented Foods