Jing Huang

Jiangnan University

1800 Lihu Ave.

Wuxi, 214122

China

  • Jiangnan University

SCHOLARLY PAPERS

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Scholarly Papers (1)

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Nutritional, Quality and Staling Characteristics of Wheat Composite Bread Prepared with Black Bean with or Without Wheat Bran Sourdough Fermented by Pediococcus Acidilactici or Pediococcus Pentosaceus from Qu Starter

Number of pages: 29 Posted: 21 Dec 2023
Jing Huang, Jacob Ojobi Omedi, Chengye Huang, Cheng Chen, Li Liang, Jianxian Zheng, Yongqing Zeng, Yan Xu and Weining Huang
Jiangnan University, Jiangnan University, Jiangnan University, Jiangnan University, Jiangnan University, South China University of Technology, South China University of Technology, Jiangnan University and affiliation not provided to SSRN
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Abstract:

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Black bean, Wheat bran, Lactic acid bacteria, Sourdough bread