Modelling the three-stage activation process of composite sourdough starters developed using pumpkin and mung bean flours
Sourdough greatly enhanced competitiveness and qualities of bakery products, particularly their texture that is manipulated by leavening. The potential of non-cereal involvement to boost properties of sourdough starters is still unexplored. This study hence targeted to improve leavening in wheat sou...
Αποθηκεύτηκε σε:
| Κύριοι συγγραφείς: | , , , |
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| Μορφή: | Άρθρο |
| Έκδοση: |
Elsevier BV
2024
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| Ετικέτες: |
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