Page
%P
-
Article
Production and Characterization of Sorghum Sourdough Bread Sequentially Fermented with Monascus purpureus and Lactiplantibacillus plantarum
This study explored the characteristics of Monascus-fermented sorghum sourdough bread (MSSB) that was prepared through sequential fermentation using Monascus purpureus LZSM06 and Lactiplantibacillus plantarum LZS...