Functional Perspective on Sourdough Bread
In recent years, with the awareness of people, the interest in natural and functional foods has increased. Sourdough is a dough piece in which industrial culture yeasts (Saccharomyces cerevisiae), endogenous yeasts, lactic and acetic bacteria from the air and the ingredients used (flour, water, etc....
Main Author: | Gizem Kezer |
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Format: | Article |
Language: | English |
Published: |
Turkish Science and Technology Publishing (TURSTEP)
2022-08-01
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Series: | Turkish Journal of Agriculture: Food Science and Technology |
Subjects: | |
Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/4860 |
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