Development of powdered kombucha sourdough starter culture and characterization of kombucha sourdough bread

Sourdough bread has gained consumer interest due to its excellent sensory characteristics and health functions. However, sourdough starter culture preparation for breadmaking is very tedious, and the inconvenience of liquid traditional sourdough starter (LTSS) culture is not preferred in the m...

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主要作者: Mohd Roby, Bizura Hasida
格式: Thesis
语言:English
出版: 2020
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在线阅读:http://psasir.upm.edu.my/id/eprint/98847/1/FSTM%202021%203%20UPMIR.pdf
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