Sourdough powder: physicochemical, microbiological properties and shelf-life stability in different package type
This study aims to optimize the culture condition of semi-liquid sourdough using Kombucha as a starter culture and to evaluate the physicochemical properties, microbial viability and recovering ability of sourdough powder when packaged in different types of packaging for 120 days. Optimal maturation...
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| Main Authors: | , , , |
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| Format: | Article |
| Published: |
Springer
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/112073/ https://link.springer.com/article/10.1007/s13197-024-05941-1 |
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