Effect of the starch structure fermented by Lactobacillus plantarum LB-1 and yeast on rheological and thermomechanical characteristics of dough-Reference-Cited by-同舟云学术

Effect of the starch structure fermented by Lactobacillus plantarum LB-1 and yeast on rheological and thermomechanical characteristics of dough

Published:2022-02 Issue: Volume:369 Page:130877
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sun Lei,Sun Xinyang,Du Yifei,Fang Yong,Yang Wenjian,Hu Qiuhui,Pei Fei

Funder

Jiangsu Agricultural Science and Technology Innovation Fund

Priority Academic Program Development of Jiangsu Higher Education Institutions

Jiangsu Agricultural Science and Technology Independent Innovation Fund

Qinglan Project of Jiangsu Province of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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3. Understanding how the aggregation structure of starch affects its gastrointestinal digestion rate and extent;Chen;International Journal of Biological Macromolecules,2016

4. Lactococci dominate the bacterial communities of fermented maize, sorghum and millet slurries in Zimbabwe;Gabaza;International Journal of Biological Macromolecules,2019

5. Structural and rheological characterisation of heteropolysaccharides produced by lactic acid bacteria in wheat and sorghum sourdough;Galle;Food Microbiology,2011

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