Quality Characteristics of Sourdough Bread with The Addition of Water Yest and Wheat-Mocaf Flours Combination
Sourdough bread embraces health benefits due to the fermentation process carried out in the manufacturing process. The quality of sourdough bread is influenced by the specific microbes (yeast) that develop in the sourdough and the type of flour. The purpose of this study was to determine whether the...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Indonésio |
| Publicado em: |
Jurusan Teknik Pertanian Universitas Lampung
2023-06-01
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| coleção: | Jurnal Teknik Pertanian Lampung |
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| Acesso em linha: | https://jurnal.fp.unila.ac.id/index.php/JTP/article/view/6151 |
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