A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2017; you can also visit the original URL.
The file type is
<p>Sourdoughs were prepared with Saccharomyces cerevisiae (T<sub>0</sub>) and indigenously isolated starter cultures i.e Lactobacillus brevis (T<sub>1</sub>), Lactobacillus fermentum (T<sub>2</sub>) and Lactobacillus plantarum (T<sub>3</sub>). Breads were prepared from all sourdoughs samples in triplicate and analyzed for pH, Total Titratable Acidity (TTA), loaf volume, microbial characteristics (total plate count and fungal count) and sensory profile (internal and external) in triplicate. Thedoi:10.21620/ijfaas.201618-14 fatcat:yqtbxytbnnd4hlae5ekiq4kkbi