Results 181 to 190 of about 17,449 (255)

Limosilactobacillus fermentum SPC L75-1: a novel sourdough starter enhancing bread quality and exhibiting postbiotic immunomodulatory activity. [PDF]

BMC Microbiol
Kwak MJ, Kim SA, Lim SH, Kim G, Cheon S, Song S, Shim S, Lee S, Han NS.   +8 more
europepmc   +1 more source

Impact of Aromatic Extracts on Chemical Profile and Sensory Perception of Bread. [PDF]

Food Technol Biotechnol
Pascoalino LA, Pereira E, Ferreira E, Kessler JC, Dias MM, Vieira V, Afonso A, Gallego C, Gómez M, Martins IM, Barros L.   +10 more
europepmc   +1 more source

Mechanism of konjac glucomannan to improve the freeze-thaw quality of traditional oat-based food Youmian Yuyu. [PDF]

Food Chem X
Wang R, Cheng L, Ma H, Dege X, Ma S, Zhang M.   +5 more
europepmc   +1 more source