Impact of exopolysaccharides-producing lactic acid bacteria on the chemical, rheological properties of buckwheat sourdough and the quality of buckwheat bread
Jing Zhang, Yijun Yao, Jun Li, Xingrong Ju, Lifeng Wang
Topics & Concepts
Food scienceLactic acidFermentationChemistryRheologyPolysaccharideBacteriaMaterials scienceBiochemistryBiologyComposite materialGeneticsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications