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Effect of selected strains on physical and organoleptic properties of breads

Yafang Yu1, Li Wang2, Haifeng Qian2

  • 1Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.

Food Chemistry
|November 10, 2018
PubMed

Keywords:
Lactobacillus brevisLactobacillus plantarumLactobacillus rossiaeSaccharomyces cerevisiaeSourdough bread

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