Zobrazeno 1 - 1
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pro vyhledávání: '"Adesokan, D.M."'
Publikováno v:
UMYU Journal of Microbiology Research, Vol 1, Iss 1 (2016)
The study was carried out to determine the effect of fermented dough (sourdough) containing lactic acid bacteria on the organoleptic quality and shelf life of bread. Spontaneous fermentation of three commonly used wheat flour was carried out for 120
Externí odkaz:
https://doaj.org/article/a339531358ec41608a08fa9a81f179a4
