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Evaluation of sourdoughs for the production of bread using spontaneous fermentation technique
This study developed three sourdoughs using sugarcane, apple and grape as substrate. The fermentative activity and physicochemical, microbiological and sensory characteristics of the sourdoughs and breads were evaluated. Among the breads that were prepared using different sourdoughs, that which was...
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| 出版年: | Acta Scientiarum. Technology |
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| 主要な著者: | , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Universidade Estadual de Maringá
2014
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| 主題: | |
| オンライン･アクセス: | https://www.redalyc.org/articulo.oa?id=303231830019 |
| タグ: |
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