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Potential of three different lactic acid Bacteria to use as starter culture for production of type II sourdough breadmaking

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dc.contributor.authorGul, LB
dc.contributor.authorGul, O
dc.contributor.authorCon, AH
dc.date.accessioned2023-04-19T00:53:14Z
dc.date.available2023-04-19T00:53:14Z
dc.date.issued2022.01.01
dc.identifier.doi10.1007/s11694-022-01493-0
dc.identifier.eissn2193-4134
dc.identifier.endpage4008
dc.identifier.issn2193-4126
dc.identifier.issue5
dc.identifier.startpage3998
dc.identifier.urihttps://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000819359600001&DestLinkType=FullRecord&DestApp=WOS
dc.identifier.urihttps://hdl.handle.net/20.500.12597/11214
dc.identifier.volume16
dc.identifier.wosWOS:000819359600001
dc.relation.ispartofJOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
dc.titlePotential of three different lactic acid Bacteria to use as starter culture for production of type II sourdough breadmaking
dc.typeArticle
dspace.entity.typeWos
relation.isPublicationOfWos6f8da556-9a9f-4856-aa17-eb52fecf92bc
relation.isPublicationOfWos.latestForDiscovery6f8da556-9a9f-4856-aa17-eb52fecf92bc

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