The Effect of Autochthonous Starter Culture, Sugars and Temperature on the Fermentation of Slavonian Kulen
In this study, the effect of an isolated and well-characterised autochthonous starter culture, glucose and maltodextrin (w=0.8 %) and temperatures of 12 and 20 °C on fermentation and quality of Slavonian kulen produced using the traditional technology and recipe were investigated. Physicochemical an...
| Prif Awduron: | , , , , |
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| Fformat: | Erthygl |
| Iaith: | English |
| Cyhoeddwyd: |
University of Zagreb Faculty of Food Technology and Biotechnology
2017-01-01
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| Cyfres: | Food Technology and Biotechnology |
| Pynciau: | |
| Mynediad Ar-lein: | https://hrcak.srce.hr/file/262749 |