Exploring the Microbial Diversity of Botswana’s Traditional Sourdoughs
Sourdough is one of the oldest technologies employed by humans to leaven bread because of its ability to enhance the flavour and structure of bread using micro-organisms. However, there is a lack of comprehensive information in Botswana regarding the diversity of sourdough starters and the fermentat...
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| Autors principals: | , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2024-08-01
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| Col·lecció: | Fermentation |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2311-5637/10/8/417 |
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