Effects of Mixed Culture Fermentation with Lactobacillus plantarum and Saccharomyces cerevisiae on Physicochemical Properties, Storage Characteristics and Flavor Quality of Wet Noodles
This study was undertaken in order to explore the effects of mixed culture fermentation with Saccharomyces cerevisiae and Lactobacillus plantarum on the sensory quality, texture characteristics, storage characteristics and flavor quality of wet noodles. Wet noodles were prepared by inoculating dough...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-03-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-6-024.pdf |