Assessment of the Fermentative Performance of Traditional Fresh Moroccan Sourdoughs and Their Freeze-Dried Forms Using Online Monitoring Device: Panigraph
The fermentative activity of sourdoughs and their stabilities are some of the main concerns of professionals in food science. The aim of this study was to evaluate the fermenting capacity of three traditional fresh sourdoughs and their freeze-dried forms with different compositions prepared by house...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-11-01
|
| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/13/22/12453 |