Table 1. The physico-chemical properties of sourdough at different fermentation duration

From

Lactic Acid Bacteria and Yeasts in Spontaneously Fermented Sorghum Sourdough

Motunrayo O. Ewuoso, Oluwatoyin H. Animashaun, Adedapo A. Adejumo

American Journal of Microbiological Research. 2020, 8(2), 63-72 doi:10.12691/ajmr-8-2-4