Production and sensory evaluation of composite breads based on wheat and whole millet or sorghum in the presence of Weissella confusa A16 exopolysaccharides
在魏斯氏菌A16胞外多糖存在下，以小麦和全谷子或高粱为基础的复合面包的生产和感官评价
期刊:Heliyon
影响因子:3.6
doi:10.1016/j.heliyon.2023.e13837
Compaore-Sereme, Diarra; Hama-Ba, Fatoumata; Tapsoba, Fidèle Wend-Bénédo; Manner, Heikki; Maina, Ndegwa Henry; Dicko, Mamoudou H; Sawadogo-Lingani, Hagrétou
