Study of changes in the acidity of the sourdough spontaneous fermentation

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The article deals with the changes of titratable acidity spontaneous ferment of the temperature and the duration of its fermentation. Based on experimental data the regression equation is obtained, which allows to predict and regulate acid accumulation of spontaneous fermentation and a practically significant nomogram.

Короткий адрес: https://sciup.org/14040097

IDR: 14040097

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