Cryoprotective role of Lactiplantibacillus plantarum fermented buckwheat-adzuki sourdough in enhancing the freezing stability and quality of frozen dough

作者：Jiale Wang, Yujuan Yu, Wenhui Liang, Xiaoyong Wang, Jingjing Liang, Guohua Zhang · 发表于：Food Research International · 年份：2025 · DOI：10.1016/j.foodres.2025.117794 · 被引用次数：6 · 研究领域：Food composition and properties、Probiotics and Fermented Foods、Food Drying and Modeling