Effect of dried honey powder on the quality and flavor of Chinese steamed buns premicrofermented with Pediococcus pentosaceus
Author:
Funder
National Key Research and Development Program of China
Science and Technology Innovation Talents in Universities of Henan Province
Publisher
Elsevier BV
Reference53 articles.
1. Physicochemical, bioactive and rheological properties of an exopolysaccharide produced by a probiotic Pediococcus pentosaceus M41;Ayyash;Carbohydrate Polymers,2020
2. Influence of commercial baker's yeasts on bread aroma profiles;Birch;Food Research International,2013
3. A second Aspartic proteinase associated with Wheat gluten;Bleukx;Journal of Cereal Science,2000
4. Chemical and nutritional properties of white bread leavened by lactic acid bacteria;Bottani;Journal of Functional Foods,2018
5. Impact of sourdough on sensory properties and consumers' preference of gluten-free breads enriched with teff flour;Campo;Journal of Cereal Science,2016
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