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Optimization of fermentation conditions for sourdough by three different lactic acid bacteria using response surface methodology

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dc.contributor.authorGul, LB
dc.contributor.authorGul, O
dc.contributor.authorCon, AH
dc.date.accessioned2023-04-19T01:04:29Z
dc.date.available2023-04-19T01:04:29Z
dc.date.issued2022.01.01
dc.identifier.doi10.4025/actascitechnol.v44i1.57040
dc.identifier.eissn1807-8664
dc.identifier.endpage
dc.identifier.issn1806-2563
dc.identifier.issue
dc.identifier.startpage
dc.identifier.urihttps://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000911254100034&DestLinkType=FullRecord&DestApp=WOS
dc.identifier.urihttps://hdl.handle.net/20.500.12597/11455
dc.identifier.volume44
dc.identifier.wosWOS:000911254100034
dc.relation.ispartofACTA SCIENTIARUM-TECHNOLOGY
dc.titleOptimization of fermentation conditions for sourdough by three different lactic acid bacteria using response surface methodology
dc.typeArticle
dspace.entity.typeWos
relation.isPublicationOfWos2d8d6144-783c-427f-ab38-8cc4f307d584
relation.isPublicationOfWos.latestForDiscovery2d8d6144-783c-427f-ab38-8cc4f307d584

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