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...
| 主要な著者: | , , , , |
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| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
Elsevier
2024-03-01
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| シリーズ: | Journal of Agriculture and Food Research |
| 主題: | |
| オンライン･アクセス: | http://www.sciencedirect.com/science/article/pii/S2666154324000474 |