Web of Science:
Shelf-life, physicochemical, and nutritional properties of wheat bread with optimized amount of dried chickpea sourdough and yeast by response surface methodology

Simple item page
dc.contributor.authorErtop, MH
dc.contributor.authorCoskun, Y
dc.date.accessioned2023-04-18T02:39:51Z
dc.date.available2023-04-18T02:39:51Z
dc.date.issued2018.01.01
dc.identifier.doi10.1111/jfpp.13650
dc.identifier.eissn1745-4549
dc.identifier.endpage
dc.identifier.issn0145-8892
dc.identifier.issue7
dc.identifier.startpage
dc.identifier.urihttps://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000439799000006&DestLinkType=FullRecord&DestApp=WOS
dc.identifier.urihttps://hdl.handle.net/20.500.12597/9893
dc.identifier.volume42
dc.identifier.wosWOS:000439799000006
dc.relation.ispartofJOURNAL OF FOOD PROCESSING AND PRESERVATION
dc.titleShelf-life, physicochemical, and nutritional properties of wheat bread with optimized amount of dried chickpea sourdough and yeast by response surface methodology
dc.typeArticle
dspace.entity.typeWos
relation.isPublicationOfWos9a465b91-cec0-40fc-9efc-8e424c5382b9
relation.isPublicationOfWos.latestForDiscovery9a465b91-cec0-40fc-9efc-8e424c5382b9

Files

Collections

Wos İndekslenen Yayınlar