Physicochemical properties of whole grain foxtail millet sourdough and steamed bread quality: Co-fermentation of lactic acid bacteria and yeast in whole grain fermented foods
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference46 articles.
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3. Thirty years of knowledge on sourdough fermentation: A systematic review;Arora;Trends in Food Science & Technology,2021
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5. Sourdough yeast-bacteria interactions can change ferulic acid metabolism during fermentation;Boudaoud;Food Microbiology,2021
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