Preparation of freeze-dried whole-wheat sourdough fermented by Lactobacillus plantarum and its effect on the quality of whole-wheat bread

ZHANG Weiqing; WANG Bo; LIU Yuchun; GUO Chao; WANG Chao

doi:10.13995/j.cnki.11-1802/ts.037457

Preparation of freeze-dried whole-wheat sourdough fermented by Lactobacillus plantarum and its effect on the quality of whole-wheat bread

ZHANG Weiqing, WANG Bo, LIU Yuchun, GUO Chao, WANG Chao

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (23) : 106-113.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (23) : 106-113. DOI: 10.13995/j.cnki.11-1802/ts.037457

Preparation of freeze-dried whole-wheat sourdough fermented by Lactobacillus plantarum and its effect on the quality of whole-wheat bread

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(23): 106-113 https://doi.org/10.13995/j.cnki.11-1802/ts.037457

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Received	Revised	Published
2023-09-22	2023-10-12	2024-12-15
Issue Date
2024-12-27

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