Antioxidant, flavor profile and quality of wheat dough bread incorporated with kiwifruit fermented by β-glucosidase producing lactic acid bacteria strains-Reference-Cited by-同舟云学术

Antioxidant, flavor profile and quality of wheat dough bread incorporated with kiwifruit fermented by β-glucosidase producing lactic acid bacteria strains

Published:2022-04 Issue: Volume:46 Page:101450
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Liang Liting,Omedi Jacob Ojobi,Huang Weining,Zheng Jianxian,Zeng Yongqing,Huang Jing,Zhang Binle^ORCID,Zhou Liyuan,Li Ning,Gao Tiecheng,Guo Ruijun

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference56 articles.

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3. Dietary fibre sources in frozen part-baked bread: Influence on technological quality;Almeida;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2013

4. Kiwifruit fermentation drives positive gut microbial and metabolic changes irrespective of initial microbiota composition;Blatchford;Bioactive Carbohydrates and Dietary Fibre,2015

5. Study of starch fermentation at low pH by Lactobacillus fermentum Ogi E1 reveals uncoupling between growth and α-amylase production at pH 4.0;Calderon;International Journal of Food Microbiology,2003

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