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...
Wedi'i Gadw mewn:
| Prif Awduron: | , , , , , , , |
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| Fformat: | Erthygl |
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Wiley
2020
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| Tagiau: |
Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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