Department of Food Science and Biotechnology, Andong National University, Gyeongbuk, Republic of Korea
Perspective
Effects of Phytic Acid Breakdown and Taste Components in Sourdough Produced by Mixed Fermentation of Various Lactic Acid Bacteria and Yeast
Author(s): Jeehye Ouyang*
DOI:
10.37421/2572-4134.2023.9.262
Journal of Food & Industrial Microbiology received 160 citations as per Google Scholar report
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