Synergistic interactions between Kluyveromyces marxianus and Lactiplantibacillus plantarum enhance quality and functionality in fermented dough

Food Chemistry 2026

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Authors: Elmnur Ali, Yong Li, Laifeng Lu, Haiying, Qingbin Guo

DOI: 10.1016/j.foodchem.2026.149186

Cited by: 2

References: 65

Fields of Study & Subjects

Probiotics and Fermented Foods Food composition and properties Fermentation and Sensory Analysis

References 65