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한국식품저장유통학회지 = Korean journal of food preservation, v.28 no.5, 2021년, pp.621 - 631
Park, Min Gyu , Ji, Hui Yeong , Joo, Shin Youn
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In this study, a natural fermentation starter formulation was developed for functional bread products by substituting baker’s yeast with naturally fermented sourdough added with sea buckthorn leaf (SBL). The quality and antioxidant properties of morning bread (MB) with 0%, 10%, 20%, and 30% S...
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