In situ produced exopolysaccharides by Bacillus coagulans IBRC‐M 10807 and its effects on properties of whole wheat sourdough
Abstract This study aimed to investigate in situ exopolysaccharides (EPSs) production by Bacillus coagulans IBRC‐M 10807 under different fermentation conditions to improve the technical‐functional properties of whole wheat flour sourdough and obtain high‐quality products. For this purpose, the effec...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2023-11-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.3624 |