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Physicochemical, textural and microbiological properties of optimised wheat bread formulations as affected by differently fermented sourdough

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dc.contributor.authorHayta, Mehmet
dc.contributor.authorErtop, M. Hendek
dc.date.accessioned2026-01-04T12:52:37Z
dc.date.issued2019-06-01
dc.description.abstractThe aim of the study was to evaluate the physicochemical properties, microbiological and textural features of optimised wheat bread formulations consisting of sourdough (A) prepared with two differ...
dc.description.urihttps://doi.org/10.3920/qas2018.1387
dc.description.urihttps://dx.doi.org/10.3920/qas2018.1387
dc.description.urihttps://avesis.erciyes.edu.tr/publication/details/eb5549c2-ded5-4f4a-8f47-09a55c88dc8f/oai
dc.identifier.doi10.3920/qas2018.1387
dc.identifier.eissn1757-837X
dc.identifier.endpage293
dc.identifier.issn1757-8361
dc.identifier.openairedoi_dedup___::a836576c6a2356073fad0c1f5eec2980
dc.identifier.scopus2-s2.0-105025688840
dc.identifier.startpage283
dc.identifier.urihttps://hdl.handle.net/20.500.12597/37349
dc.identifier.volume11
dc.identifier.wos000469388900008
dc.language.isoeng
dc.publisherCodon Publications
dc.relation.ispartofQuality Assurance and Safety of Crops & Foods
dc.rightsCLOSED
dc.subject.sdg2. Zero hunger
dc.titlePhysicochemical, textural and microbiological properties of optimised wheat bread formulations as affected by differently fermented sourdough
dc.typeArticle
dspace.entity.typePublication
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