Exopolysaccharides in sourdough fermented by Weissella confusa QS813 protected protein matrix and quality of frozen gluten-red bean dough during freeze-thaw cycles-Reference-Cited by-同舟云学术

Exopolysaccharides in sourdough fermented by Weissella confusa QS813 protected protein matrix and quality of frozen gluten-red bean dough during freeze-thaw cycles

Published:2021-10 Issue: Volume:43 Page:101180
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Zhang Binle,Omedi Jacob Ojobi,Zheng Jianxian,Huang Weining,Jia Chunli,Zhou Liyuan,Zou Qibo,Li Ning^ORCID,Gao Tiecheng

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference52 articles.

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