Starter culture development for sourdough fermentation

Ramsanjai, D. (2024) Starter culture development for sourdough fermentation. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	Starter culture, sourdough fermentation, Lactic acid bacteria, Leavening, pH, Total titratable acidity, spray drying, Probiotic functional food.
Subjects:	600 Technology > 05 Chemical engineering > 04 Fermentation Technology 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Food Microbiology
Depositing User:	Somashekar K S
Date Deposited:	14 Oct 2024 11:15
Last Modified:	14 Oct 2024 11:15
URI:	http://ir.cftri.res.in/id/eprint/18104

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