Sourdough powder: physicochemical, microbiological properties and shelf-life stability in different package type

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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...

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Bibliographic Details
Main Authors:	Hajar-Azhari, Siti, Mohd Roby, Bizura Hasida, Jemain, Siti Noorafiqah, Meor Hussin, Anis Shobirin
Format:	Article
Published:	Springer 2024
Online Access:	http://psasir.upm.edu.my/id/eprint/112073/

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