<i>Zymomonas mobilis</i> in Bread Dough: Characterization of Dough Leavening Performance in Presence of Sucrose
<i>Zymomonas mobilis</i>, because of its fermentative metabolism, has potential food applications in the development of leavened baked goods consumable by people with adverse responses to <i>Saccharomyces cerevisiae</i>. Since <i>Z. mobilis</i> is not able to util...
Main Authors: | , , , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2020-01-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/9/1/89 |