Sourdough powder: physicochemical, microbiological properties and shelf-life stability in different package type
This study aims to optimize the culture condition of semi-liquid sourdough using Kombucha as a starter culture and to evaluate the physicochemical properties, microbial viability and recovering ability of sourdough powder when packaged in different types of packaging for 120 days. Optimal maturation...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Published: |
Springer
2024
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/112073/ |