Improvement of whole wheat dough fermentation for steamed bread making using selected phytate-degrading Wickerhamomyces anomalus P4
Zhijian Li, Mengmeng Zhou, Mingyu Cui, Yuanhui Wang, Haifeng Li
Topics & Concepts
Food scienceSteamed breadFermentationYeastChemistryStarterWhole wheatBiochemistryPhytase and its ApplicationsFood composition and propertiesEnzyme Production and Characterization