Lv1
30 积分 2024-08-30 加入
Multifunctional properties and safety evaluation of lactic acid bacteria and yeasts associated with fermented cereal doughs
5个月前
已完结
Reduction of acrylamide in whole-wheat bread by combining lactobacilli and yeast fermentation
6个月前
已完结
Behavioral Changes in Glutenin Macropolymer Fermented byLactobacillus plantarumLB-1 to Promote the Rheological and Gas Production Properties of Dough
7个月前
已完结
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
7个月前
已完结
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