A comparative analysis of the properties of doughs prepared by liquid and firm fermentation with a co-culture of Acetobacter tropicalis A3 and Saccharomyces cerevisiae Y10

Journal of Cereal Science 2026

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Authors: Yanxing Wei, Liu Yan, Zongwu Zhang, Huiying Sha, Haifeng Li, Zhijian Li

DOI: 10.1016/j.jcs.2026.104399

Cited by: 0

References: 30

Fields of Study & Subjects

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

References 30