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

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dc.contributor.authorHayta, M
dc.contributor.authorErtop, MH
dc.date.accessioned2023-04-18T02:51:57Z
dc.date.available2023-04-18T02:51:57Z
dc.date.issued2019.01.01
dc.identifier.doi10.3920/QAS2018.1387
dc.identifier.eissn1757-837X
dc.identifier.endpage293
dc.identifier.issn1757-8361
dc.identifier.issue3
dc.identifier.startpage283
dc.identifier.urihttps://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000469388900008&DestLinkType=FullRecord&DestApp=WOS
dc.identifier.urihttps://hdl.handle.net/20.500.12597/10165
dc.identifier.volume11
dc.identifier.wosWOS:000469388900008
dc.relation.ispartofQUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
dc.titlePhysicochemical, textural and microbiological properties of optimised wheat bread formulations as affected by differently fermented sourdough
dc.typeArticle
dspace.entity.typeWos
local.indexed.atWOS
relation.isPublicationOfWos02008660-c3ce-43db-8d10-76ad67b27ddb
relation.isPublicationOfWos.latestForDiscovery02008660-c3ce-43db-8d10-76ad67b27ddb

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