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. 2023 Sep 6;12(18):3333. doi: 10.3390/foods12183333

Figure 5.

Figure 5

Sensory evaluation of different fermentation steamed bread. The appearance, internal structure, flavor, elasticity, and taste of the steamed bread produced with yeast alone and LP-GM4-yeast in combination and without starters (blank). Values are presented as means ± SD (standard deviation).