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Lactic acid bacteria synergistic fermentation affects the flavor and texture of bread |
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| Authors: | Yuwei Hu Jialan Zhang Shaojin Wang Yingbao Liu Li Li Mengxiang Gao |
| Affiliation: | 1. College of Life Science, Yangtze University, Jingzhou, Hubei, China Contribution: Investigation (equal), Writing - original draft (equal);2. College of Animal Science, Yangtze University, Jingzhou, Hubei, China;3. College of Life Science, Yangtze University, Jingzhou, Hubei, China Contribution: Writing - review & editing (equal);4. College of Life Science, Yangtze University, Jingzhou, Hubei, China |
| Abstract: | |
| Keywords: | bread aroma L. delbrueckii L. plantarum quality texture |