The study of the processing of sourdough bread using the culture of natural microorganisms from fruit fermented liquid (I): refrigerated starter in bag method
碩士 === 中興大學 === 食品暨應用生物科技學系 === 95 === Sourdough is the dough containing natural LAB and yeast. Several products made from sourdough which are naturally fermented including the Chinese steamed bread and dumplings made in traditional ways and rye and wheat sourdough bread in the West. The distinguish...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2007
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| Online Access: | http://ndltd.ncl.edu.tw/handle/37251254841320854261 |