Development of powdered kombucha sourdough starter culture and characterization of kombucha sourdough bread
Sourdough bread has gained consumer interest due to its excellent sensory characteristics and health functions. However, sourdough starter culture preparation for breadmaking is very tedious, and the inconvenience of liquid traditional sourdough starter (LTSS) culture is not preferred in the m...
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| Format: | Thesis |
| Language: | English |
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2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/98847/1/FSTM%202021%203%20UPMIR.pdf http://psasir.upm.edu.my/id/eprint/98847/ |
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