Kombucha as alternative microbial consortium for sourdough fermentation: Bread characterization and investigation of shelf life
Hilal Kılmanoğlu, Meryem Akbaş, Aycan Çınar, Muhammed Zeki Durak
Topics & Concepts
Food scienceFermentationShelf lifeCharacterization (materials science)BiotechnologyChemistryBiochemical engineeringBiologyMaterials scienceEngineeringNanotechnologyTea Polyphenols and EffectsFermentation and Sensory AnalysisMicrobial Metabolites in Food Biotechnology