Open AccessSoy Sourdough Fermented by Lactic Acid Bacteria Starter (L. Plantarum, and L. Sanfranciscensis) Concentration Effect on Dough Fermentation, Textural and Shelf Life Properties of Wheat Bread
Author(s) -
Jacob Ojobi Omedi,
Weining Huang
Publication year - 2016
Publication title -
moj food processing and technology
Language(s) - English
Resource type - Journals
ISSN - 2381-182X
DOI - 10.15406/mojfpt.2016.03.00075
Subject(s) - starter , food science , fermentation , lactic acid , shelf life , lactobacillus plantarum , fermentation in food processing , bacteria , fermentation starter , chemistry , biology , genetics