Study on physicochemical properties of bread using sourdough starter from plantain (Musa paradisiaca fa. Corniculata) flour

Study on physicochemical properties of bread using sourdough starter from plantain (Musa paradisiaca fa. Corniculata) flour

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Bibliographic Details
Main Authors:	Mohammad T., Hassan C.Z., Zanariah C.W.
Other Authors:	Faculty of Science and Technology
Format:	Conference Paper
Language:	English en_US
Published:	Faculty of Food Technology Osijek, University of Osijek 2024
Subjects:	Physicochemical properties Sourdough starter and plantain flour (Musa paradisiaca fa. Corniculata) Engineers Hardness Moisture Proteins Quality control Sensory analysis Starters Ash contents Crude fibers Crude proteins Physicochemical property Proximate compositions Sourdough bread Titratable acidity Food products
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