https://pafr-signal.com/review....-process-regarding-r
Check-all-that-apply (CATA) sensory profiling was used in this study to evaluate the sensory profile of sourdough breads that diverse with culture kind, tradition concentrations, with and without included yeast, sufficient reason for fermentation for 18 and 24 h. Based on correspondence analysis (CA) regarding the CATA results, loaves of bread samples with positive sensory characteristics had been chosen for further physicochemical analysis. Physicochemical analyses (texture, proximate composition, shelf life, carbox
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