Quality and chemical safety of wheat bread enriched with untreated, milled, and Lactiplantibacillus plantarum fermented red lentils (Lens culinaris L.)
添加未经处理、研磨和乳酸菌发酵的红扁豆(Lens culinaris L.)的小麦面包的质量和化学安全性
期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.103362
Starkute, Vytaute; Bartkiene, Elena; Mockus, Ernestas; Radvila, Emilis; Matuzeviciute, Daiva; Balynaite, Kamile; Bredikis, Arvydas; Ilgunaite, Gabriele; Juskaite, Akvile; Cho, Vaneck; Rocha, João Miguel; Cernauskas, Darius; Ruibys, Romas; Mozuriene, Erika; Akin, Meleksen; Curtis, Tanya; Klupsaite, Dovile