Application of the selected yeast isolate in type IV sourdough to produce enriched clean-label wheat bread supplemented with fermented sprouted barley
Technological-functionalities of the yeasts isolated from fermented sprouted cereals have received much attention. In the present study, predominant yeasts were isolated from spontaneous fermented sprouted barley (FSB). Then, the isolates were screened based on their antifungal activity and their ab...
| Auteurs principaux: | , , , , |
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| Format: | Article |
| Langue: | English |
| Publié: |
Elsevier
2024-03-01
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| Collection: | Journal of Agriculture and Food Research |
| Sujets: | |
| Accès en ligne: | http://www.sciencedirect.com/science/article/pii/S2666154324000474 |