Physico-chemical changes of Kissra during fermentation, baking and shelf life
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https://researchdata.up.ac.za/articles/dataset/Physico-chemical_changes_of_Kissra_during_fermentation_baking_and_shelf_life/30752267/1
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资源简介：
<b>The different varieties of sorghum flour were fermented using sourdough fermentation to assess the impact of fermentation on the techno-functional, microstructural, macrostructural, and nutritional properties of the sorghum batter and the final product</b><br>
提供机构：
University of Pretoria
创建时间：
2026-02-09
