Study on the optimization of sourdough starter with high activity
Objective: This research aimed to study the preparation of standardized and stable sourdough starter, to explore the effects of different drying processes and protective agents on the survival rate of sourdough, and examine its storage activity. Methods: A variety of fruits were selected to prepare...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
The Editorial Office of Food and Machinery
2024-03-01
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| سلاسل: | Shipin yu jixie |
| الموضوعات: | |
| الوصول للمادة أونلاين: | http://www.ifoodmm.com/spyjxen/article/abstract/20240229 |
| الوسوم: |
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