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- Souring abstract "Souring is a cooking technique that uses exposure to an acid to effect a physical and chemical change in food. This acid can be added explicitly (for example, in the form of vinegar, lemon juice, lime juice, etc.), or can be produced within the food itself by a microbe such as Lactobacillus.Souring is similar to pickling or fermentation, but souring typically occurs in minutes or hours, while pickling and fermentation can take a much longer time.Foods that are produced by souring include: Dairy Smetana Clabber Cheese Crema Crème fraîche Cultured buttermilk Curd Kefir Paneer Soured milk Sour cream Yogurt Grain products Idli Sourdough Sour mash Others Ceviche Key lime pie↑".
- Souring wikiPageExternalLink Buttermilk.htm.
- Souring wikiPageExternalLink Cultmilk.html.
- Souring wikiPageExternalLink 147.pdf.
- Souring wikiPageExternalLink u10pt267953052k3.
- Souring wikiPageID "16969599".
- Souring wikiPageRevisionID "598132564".
- Souring hasPhotoCollection Souring.
- Souring subject Category:Cooking_techniques.
- Souring subject Category:Fermentation_in_food_processing.
- Souring comment "Souring is a cooking technique that uses exposure to an acid to effect a physical and chemical change in food.".
- Souring label "Souring".
- Souring sameAs m.0413vdy.
- Souring sameAs Q4993312.
- Souring sameAs Q4993312.
- Souring wasDerivedFrom Souring?oldid=598132564.
- Souring isPrimaryTopicOf Souring.