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Sourdough powder: physicochemical, microbiological properties and shelf-life stability in different package type

This study aims to optimize the culture condition of semi-liquid sourdough using Kombucha as a starter culture and to evaluate the physicochemical properties, microbial viability and recovering ability of sourdough powder when packaged in different types of packaging for 120 days. Optimal maturation...

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Main Authors:	Hajar-Azhari, Siti, Mohd Roby, Bizura Hasida, Jemain, Siti Noorafiqah, Meor Hussin, Anis Shobirin
格式:	Article
出版:	Springer 2024
在线阅读:	http://psasir.upm.edu.my/id/eprint/112073/ https://link.springer.com/article/10.1007/s13197-024-05941-1
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