Effect of Short Fermentation Times with <i>Lactobacillus paracasei</i> in Rheological, Physical and Chemical Composition Parameters in Cassava Dough and Biscuits
Dough fermentation with lactic acid bacteria has been extensively studied due to the associated health benefits and its effects on physical and rheology parameters in dough and bread. However, most of the studies rely on long fermentation times. The aim of this study is to evaluate the effect of sho...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-02-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/10/4/1383 |