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Effect of sourdough on the quality of whole wheat fresh noodles fermented with exopolysaccharide lactic acid bacteria

Yake Du; Zhen Dai; Tingting Hong; Qing Bi; Haoran Fan; Xueming Xu; Dan Xu
Food Research International · Vol. 172 · pp. 113108 · 2023

Abstract

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Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2023-10-01
Publication Year2023
Volume172
Pages113108
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2023.113108
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
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