Improvement of Sourdough and Bread Qualities by Fermented Water of Asian Pears and Assam Tea Leaves with Co-Cultures of Lactiplantibacillus plantarum and Saccharomyces cerevisiae
Ramita Supasil, Uthaiwan Suttisansanee, C. Santivarangkna, N. Tangsuphoom, C. Khemthong, C. Chupeerach, N. On-nom
Foods