<i>Lachancea fermentati</i> FST 5.1: an alternative to baker's yeast to produce low FODMAP whole wheat bread
Lilit Ispiryan, Małgorzata Borowska, Aylin W. Sahin, Emanuele Zannini, Aidan Coffey, Elke K. Arendt
Abstract
FST 5.1 as an alternative to baker's yeast to produce low FODMAP whole wheat bread while maintaining optimal bread quality and consumer acceptance.
Topics & Concepts
YeastFood scienceBiologyChemistryGeneticsMicrobial Metabolites in Food BiotechnologyFood composition and propertiesPolysaccharides and Plant Cell Walls