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The Effect of Autochthonous Starter Culture, Sugars and Temperature on the Fermentation of Slavonian Kulen
In this study, the effect of an isolated and well-characterised autochthonous starter culture, glucose and maltodextrin (w=0.8%) and temperatures of 12 and 20 °C on fermentation and quality of Slavonian kulen produced using the traditional technology and recipe were investigated. Physicochemical and...
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| Pubblicato in: | Food Technol Biotechnol |
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| Autori principali: | , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
University of Zagreb Faculty of Food Technology and Biotechnology
2017
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5434378/ https://ncbi.nlm.nih.gov/pubmed/28559735 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.55.01.17.4688 |
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