Exopolysaccharides from co-cultures of Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on wheat dough and bread texture
Saskia Katharina Tinzl-Malang,Peter Rast,Franck Grattepanche,Janice Marie Sych,Christophe Lacroix-2015-07-23-International Journal of Food Microbiology
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Keywords
Propionibacterium freudenreichiiWeissellaFood scienceChemistryPropionateLactic acidFermentationPolysaccharide
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