Impact of Alfalfa Sprouts (Medicago sativa L.) on the Quality of Composite Sourdough Fermented With Lactiplantibacillus plantarum ATCC 8014 and Saccharomyces cerevisiae

Impact of Alfalfa Sprouts (Medicago sativa L.) on the Quality of Composite Sourdough Fermented With Lactiplantibacillus plantarum ATCC 8014 and Saccharomyces cerevisiae

Alfalfa sprouts have gained attention due to their nutritional quality and health benefits in finding new nutrient resources to fortify staple food. The sourdough fermentation is a powerful method to exploit its potential in breadmaking. This study aims to assess the performance of wheat-alfalfa spr...

Full description

Saved in:
Bibliographic Details
Main Authors: Delia-Elena Păuşan, Adriana Păucean, Simona Maria Man, Maria Simona Chiş, Carmen-Rodica Pop, Anamaria Pop, Floricuța Ranga, Andreea Puşcaş, Ersilia Alexa, Adina Berbecea, Anca-Corina Fărcaş, Vlad Mureşan
Format: Article
Language:English
Published: Wiley 2025-01-01
Series:Journal of Food Quality
Online Access:http://dx.doi.org/10.1155/jfq/6917978
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

http://dx.doi.org/10.1155/jfq/6917978

Similar Items