Exploring the potential of fermented papaya as a functional ingredient for sourdough bread: a study on fermentation time and quality of sourdough donuts
Sourdough bread is known to have health benefits due to its fermentation process using lactic acid and wild yeast. It can improve the taste, texture, shelf life, and nutritional content of bread as a functional food. In this study, sourdough was made from fermented papaya with varying fermentation...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Lancang Kuning
2023-03-01
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| Series: | Jurnal Ilmiah Pertanian |
| Subjects: | |
| Online Access: | https://journal.unilak.ac.id/index.php/jip/article/view/13064 |