Unraveling the metabolic fingerprinting and improved properties of wheat dough co-fermented with Lactiplantibacillus plantarum and Saccharomyces cerevisiae at different ratios

Food Research International 2026

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Authors: Jingwen Xu, Tiantian Tian, Yong Zhao
DOI: 10.1016/j.foodres.2026.119342
Cited by: 1
References: 46

Fields of Study & Subjects

Probiotics and Fermented Foods Food composition and properties Food Science and Nutritional Studies

Publication details

Journal / source
Food Research International
Publisher
Elsevier BV
Volume
237
Pages
119342–119342
Publication date
30 April 2026
Language
EN