Improvement of the texture and dough stability of milk bread using bioemulsifiers/biosurfactants produced by lactobacilli isolated from an indigenous fermented milk (pendidam)-Reference-Cited by-同舟云学术

Improvement of the texture and dough stability of milk bread using bioemulsifiers/biosurfactants produced by lactobacilli isolated from an indigenous fermented milk (pendidam)

Published:2022-06 Issue: Volume:163 Page:113609
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Fookao Armelle Neuyamne,Mbawala Augustin^ORCID,Nganou Nadège Donkeng,Nguimbou Richard Marcel,Mouafo Hippolyte Tene

Publisher

Elsevier BV

Subject

Food Science

Reference58 articles.

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