Physical properties, storage stability, and consumer acceptability for sourdough bread produced using encapsulated kombucha sourdough starter culture

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Most cited references 5

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Author and article information

Contributors

Bizura Hasida Mohd Roby: (View ORCID Profile)

Belal J. Muhialdin: (View ORCID Profile)

Sarina Abdul Halim Lim: (View ORCID Profile)

Anis Shobirin Meor Hussin: (View ORCID Profile)

Journal

Title: Journal of Food Science

Abbreviated Title: Journal of Food Science

Publisher: Wiley

ISSN (Print): 0022-1147

ISSN (Electronic): 1750-3841

Publication date Created: August 2020

Publication date (Electronic): July 20 2020

Publication date (Print): August 2020

Volume: 85

Issue: 8

Pages: 2286-2295

Affiliations

[1 ]Department of Food Technology, Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Selangor 43400 Malaysia

[2 ]Malaysian Agricultural Research and Development Institute Serdang Selangor 43400 Malaysia

[3 ]Department of Food Science, Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Selangor 43400 Malaysia

Article

DOI: 10.1111/1750-3841.15302

PubMed ID: 32691422

SO-VID: 5d04648c-be47-40f4-8fbe-37342391c8e4

License:

http://onlinelibrary.wiley.com/termsAndConditions#vor

http://doi.wiley.com/10.1002/tdm_license_1.1

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