Kombucha sourdough as a novel biopreservative in bread: Characteristics and its effect on the quality and shelf-life of Lavash-bread
Sourdough is a complex biological system and a safe and well-known additive for improving different bread characteristics. Recently, the use of new starter cultures for sourdough fermentation, which can lead to creation of new characteristics in sourdough, has been considered. In this study, four he...
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| Κύριοι συγγραφείς: | , , |
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| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Elsevier
2026-06-01
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| Σειρά: | Heliyon |
| Θέματα: | |
| Διαθέσιμο Online: | http://www.sciencedirect.com/science/article/pii/S240584402600561X |
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