The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough system

The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough system – A review

Published:2023-02 Issue: Volume:135 Page:108212
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Sun Xinyang,Wu Simiao,Li Wen,Koksel Filiz,Du Yifei,Sun Lei,Fang Yong,Hu Qiuhui,Pei Fei

Funder

Priority Academic Program Development of Jiangsu Higher Education Institutions

Qinglan Project of Jiangsu Province of China

Jiangsu Agricultural Science and Technology Innovation Fund

Natural Science Foundation of Jiangsu Province

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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