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Shelf-life, physicochemical, and nutritional properties of wheat bread with optimized amount of dried chickpea sourdough and yeast by response surface methodology

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dc.contributor.authorHendek Ertop, Muge
dc.contributor.authorCoşkun, Yunus
dc.date.accessioned2026-01-05T22:56:10Z
dc.date.issued2018-04-26
dc.description.urihttps://doi.org/10.1111/jfpp.13650
dc.description.urihttps://dx.doi.org/10.1111/jfpp.13650
dc.identifier.doi10.1111/jfpp.13650
dc.identifier.issn0145-8892
dc.identifier.openairedoi_dedup___::39c2134d81b22e579814246d20d1bb1e
dc.identifier.orcid0000-0003-4300-7790
dc.identifier.scopus2-s2.0-85046009085
dc.identifier.startpagee13650
dc.identifier.urihttps://hdl.handle.net/20.500.12597/43459
dc.identifier.volume42
dc.identifier.wos000439799000006
dc.language.isoeng
dc.publisherWiley
dc.relation.ispartofJournal of Food Processing and Preservation
dc.rightsCLOSED
dc.titleShelf-life, physicochemical, and nutritional properties of wheat bread with optimized amount of dried chickpea sourdough and yeast by response surface methodology
dc.typeArticle
dspace.entity.typePublication
local.import.sourceOpenAire
local.indexed.atWOS
local.indexed.atScopus

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