The impact of fermentation length and dough composition on the stability of liquid sourdough starters
Published: 26 November 2024| Version 1 | DOI: 10.17632/53zrdwshbf.1
Contributor:
Charlotte Bauer Munch-AndersenDescription
Raw data for manus "The impact of fermentation length and dough composition on the stability of liquid sourdough starters"
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Institutions
Norges miljo- og biovitenskapelige universitet Institutt for kjemi bioteknologi og matvitenskap
Categories
Gas Chromatography, High Performance Liquid Chromatography, pH, Amplicon Sequencing