Research progress on hypoglycemic effect of coarse grain bread fermented by lactic acid bacteria and yeast
Coarse grain bread fermented with lactic acid bacteria and yeast is rich in functional components, such as dietary fiber and polysaccharide, which can help regulate blood sugar levels. This review explores the synergistic effects of lactic acid bacteria and yeast during the fermentation of coarse gr...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
The Editorial Office of Food and Machinery
2024-11-01
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| Series: | Shipin yu jixie |
| Subjects: | |
| Online Access: | http://www.ifoodmm.com/spyjx/article/abstract/20241129?st=article_issue |
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