Survival and Acidification Potential of Lactobacillus Plantarum MNC 21 Stored in Air-Dried Sorghum Flours
<p>Increased commercialization of indigenous fermented foods requires availability of affordable starter cultures. The starters should also maintain functionality when stored at ambient conditions, especially where erratic power supply makes constant refrigeration unachievable. This study evaluated...
Gespeichert in:
| Hauptverfasser: | , , |
|---|---|
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Department of Food Technology
2022-12-01
|
| Schriftenreihe: | Food ScienTech Journal |
| Schlagworte: | |
| Online-Zugang: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/14760 |
| Tags: |
Keine Tags, Fügen Sie das erste Tag hinzu!
|