Application of controlled fermented amaranth supplemented with purslane (Portulaca oleracea) powder to improve technological functionalities of wheat bread
Application of controlled sourdough (SD) containing protective starter cultures in combination with vegetable powders is an emerging approach to improve wheat bread quality and shelf-life. In the present study, predominant lactic acid bacteria (LAB) isolated from fermented amaranth were screened bas...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224000088 |