ANALYSIS OF MICROBIAL COMMUNITY DYNAMICS DURING SOURDOUGH STARTER PREPARATION
<p align="justify">Sourdough is a mixture of flour and water which is fermented by lactic acid bacteria (LAB) and natural yeast derived from flour to produce acidic dough. Making sourdough bread has many benefits such as improving intestinal health, increasing bread resistance, and r...
Saved in:
| Main Author: | |
|---|---|
| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/30021 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |