Effects of Lactobacillus plantarum and Saccharomyces cerevisiae co‐fermentation on the structure and flavor of wheat noodles

Published 2022 View Full Article

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Title
Effects of Lactobacillus plantarum and Saccharomyces cerevisiae co‐fermentation on the structure and flavor of wheat noodles
Authors
Keywords
-
Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume -, Issue -, Pages -
Publisher
Wiley
Online
2022-02-22
DOI
10.1002/jsfa.11830

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