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Quality Properties of Wheat Breads Incorporated with Dried Sourdoughs Produced with Different Fermentation and Drying Methods

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dc.contributor.authorErtop, M. Hendek
dc.contributor.authorİlter, Ş.M.
dc.contributor.authorYilmaz, F.
dc.contributor.authorBaltaci, C.
dc.contributor.authorGündoğdu, A.
dc.date.accessioned2026-01-03T10:24:29Z
dc.date.issued2018-01-01
dc.description.urihttps://doi.org/10.3136/fstr.24.971
dc.description.urihttps://dx.doi.org/10.3136/fstr.24.971
dc.identifier.doi10.3136/fstr.24.971
dc.identifier.eissn1881-3984
dc.identifier.endpage980
dc.identifier.issn1344-6606
dc.identifier.openairedoi_dedup___::26688379ecf0da7b937bf510791f6bd9
dc.identifier.orcid0000-0002-5221-1681
dc.identifier.orcid0000-0002-4336-4002
dc.identifier.scopus2-s2.0-85063640329
dc.identifier.startpage971
dc.identifier.urihttps://hdl.handle.net/20.500.12597/36695
dc.identifier.volume24
dc.identifier.wos000453341300003
dc.language.isoeng
dc.publisherJapanese Society for Food Science and Technology
dc.relation.ispartofFood Science and Technology Research
dc.titleQuality Properties of Wheat Breads Incorporated with Dried Sourdoughs Produced with Different Fermentation and Drying Methods
dc.typeArticle
dspace.entity.typePublication
local.import.sourceOpenAire
local.indexed.atWOS
local.indexed.atScopus

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