Browsing by Subject "Saccharomyces cerevisae"
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Effects Of Lactic Acid Bateria On Physical Properties, Shelf Life, And Sensory Properties Of Cassa Va-Wheat Bread
(2020-03)The study aims to investigate the effects of a mixture of lactic acid bacteria and yeast as starters on physical properties, shelf life and quality of bread produced using a combination of cassava and wheat flour. The ...