Development and optimization of djulis sourdough bread fermented by lactic acid bacteria for antioxidant capacity

Agricultural and Biological Sciences

• Antioxidant 100%
• Sourdough Bread 100%
• Lactic Acid Bacterium 100%
• Flavonoid 50%
• Proteolysis 50%
• Functional Food 50%
• Fructose 50%
• Response Surface Methodology 50%
• Sourdough 50%
• Chewiness 50%
• Wheat Flour 50%
• Chenopodium 50%
• Shelf Life 50%
• Lactobacillus casei 50%

Food Science

• Antioxidant Capacity 100%
• Lactic Acid Bacteria 100%
• Sourdough Bread 100%
• Flavonoid 50%
• Lactobacillus 50%
• Functional Food 50%
• Wheat Flour 50%
• Response Surface Methodology 50%
• Chewiness 50%
• Sourdough 50%