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. 2020 Jun 5;9(6):751. doi: 10.3390/foods9060751

Figure 4.

Figure 4

(A) Gas release curve. (B) Total CO2 production of dough. The inocula used for dough fermentation were abbreviated as follows: JM1, Torulaspora delbrueckiiJM1. JM2, Pichia anomalaJM2, JM3, Issatchenkia orientalisJM3. JM4, Saccharomyces cerevisiaeJM4. JM5, Saccharomyces cerevisiaeJM5. Bars that do not share a common lowercase letter differ significantly (p < 0.05) (n = 3).