Enhancing Steamed Bread Quality Through Co-Fermentation of Sourdough with <i>Kazachstania humilis</i> and <i>Lactobacillus plantarum</i>
Sourdough fermentation, a time-honored biotechnology known for enhancing the texture, flavor, and nutritional quality of steamed bread, has yet to be fully leveraged for optimizing microbial synergy, particularly between <i>Kazachstania humilis</i> (KH) and <i>Lactobacillus plantar...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-05-01
|
| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/11/6/298 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!