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Journal: Foods, 2023
Volume: 12
Number: 605
605
Article: Rheo-Fermentation Dough Properties, Bread-Making Quality and Aroma Characteristics of Red Bean (Vigna angularis) Sourdough Induced by LAB Weissella confusa QS813 Strain Fermentation
Authors: by Chengye Huang, Jing Huang, Binle Zhang, Jacob Ojobi Omedi, Cheng Chen, Liyuan Zhou, Li Liang, Qibo Zou, Jianxian Zheng, Yongqing Zeng and Weining Huang
Link: https://www.mdpi.com/2304-8158/12/3/605

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