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Evaluation of microtextural properties of sourdough wheat bread obtained from optimized formulation using scanning electron microscopy and image analysis during shelf life

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dc.contributor.authorHayta, M
dc.contributor.authorErtop, MH
dc.date.accessioned2023-04-18T02:33:40Z
dc.date.available2023-04-18T02:33:40Z
dc.date.issued2018.01.01
dc.identifier.doi10.1007/s13197-017-2823-1
dc.identifier.eissn0975-8402
dc.identifier.endpage9
dc.identifier.issn0022-1155
dc.identifier.issue1
dc.identifier.startpage1
dc.identifier.urihttps://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000419562700001&DestLinkType=FullRecord&DestApp=WOS
dc.identifier.urihttps://hdl.handle.net/20.500.12597/9755
dc.identifier.volume55
dc.identifier.wosWOS:000419562700001
dc.relation.ispartofJOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
dc.titleEvaluation of microtextural properties of sourdough wheat bread obtained from optimized formulation using scanning electron microscopy and image analysis during shelf life
dc.typeReview
dspace.entity.typeWos
relation.isPublicationOfWos4883ccac-bca9-488b-9e61-e0a59d52f32a
relation.isPublicationOfWos.latestForDiscovery4883ccac-bca9-488b-9e61-e0a59d52f32a

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