Modelling the three-stage activation process of composite sourdough starters developed using pumpkin and mung bean flours

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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...

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Bibliographic Details
Main Authors:	Lau, Siew Wen, Chin, Nyuk Ling, Talib, Rosnita A., Basha, Roseliza Kadir
Format:	Article
Published:	Elsevier BV 2024
Online Access:	http://psasir.upm.edu.my/id/eprint/105654/

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