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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

Xinyang Sun; Simiao Wu; Wen Li; Filiz Koksel; Yifei Du; Lei Sun; Yong Fang; Qiuhui Hu; Fei Pei
Food Hydrocolloids · Vol. 135 · pp. 108212 · 2023

Abstract

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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2023-02-01
Publication Year2023
Volume135
Pages108212
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2022.108212
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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