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Weissella cibaria FAFU821 improved bread quality based on the three-dimensional network structure of its

Fan Zhang1, Xiaoying Wang1, Lin Wang1

  • 1College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian, 350002, China.

Food Chemistry
|February 20, 2025
PubMed

Keywords:
Bread qualityExopolysaccharideThree-dimensional structureWeissella cibaria

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