Figure 2. Total sugar contents of sourdough and control breads

From

Preservation Effects of Sourdough Bread Using Lacticaseibacillus Paracasei and Lactiplantibacillus Plantrum

Kotomi Iwabuchi, Jun Shima, Noriko Komatsuzaki

American Journal of Food Science and Technology. 2023, 11(4), 156-161 doi:10.12691/ajfst-11-4-5