المقتنيات: Physical properties, storage stability, and consumer acceptability for sourdough bread produced using encapsulated kombucha sourdough starter culture

Physical properties, storage stability, and consumer acceptability for sourdough bread produced using encapsulated kombucha sourdough starter culture

This study aimed to produce sourdough bread using an encapsulated kombucha sourdough starter culture without the addition of baker's yeast. The bioactive metabolites of kombucha sourdough starter and sourdough starter without kombucha were identified using 1H-NMR analysis with multivariate anal...

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التفاصيل البيبلوغرافية
المؤلفون الرئيسيون:	Mohd Roby, Bizura Hasida, Muhialdin, Belal J., Mahmood Taleb Abadl, Muna, Mat Nor, Nor Arifah, Marzlan, Anis Asyila, Abdul Halim Lim, Sarina, Mustapha, Nor Afizah, Meor Hussin, Anis Shobirin
التنسيق:	مقال
منشور في:	Wiley 2020
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!

Physical properties, storage stability, and consumer acceptability for sourdough bread produced using encapsulated kombucha sourdough starter culture

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