Web of Science:
Quality Properties of Wheat Breads Incorporated with Dried Sourdoughs Produced with Different Fermentation and Drying Methods

Simple item page
dc.contributor.authorErtop, MH
dc.contributor.authorIlter, SM
dc.contributor.authorYilmaz, F
dc.contributor.authorBaltaci, C
dc.contributor.authorGundogdu, A
dc.date.accessioned2023-04-18T02:43:15Z
dc.date.available2023-04-18T02:43:15Z
dc.date.issued2018.01.01
dc.identifier.doi10.3136/fstr.24.971
dc.identifier.eissn
dc.identifier.endpage980
dc.identifier.issn1344-6606
dc.identifier.issue6
dc.identifier.startpage971
dc.identifier.urihttps://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000453341300003&DestLinkType=FullRecord&DestApp=WOS
dc.identifier.urihttps://hdl.handle.net/20.500.12597/9970
dc.identifier.volume24
dc.identifier.wosWOS:000453341300003
dc.relation.ispartofFOOD SCIENCE AND TECHNOLOGY RESEARCH
dc.titleQuality Properties of Wheat Breads Incorporated with Dried Sourdoughs Produced with Different Fermentation and Drying Methods
dc.typeArticle
dspace.entity.typeWos
relation.isPublicationOfWos82c2f780-c708-42a5-8186-8c18de371a42
relation.isPublicationOfWos.latestForDiscovery82c2f780-c708-42a5-8186-8c18de371a42

Files

Collections

Wos İndekslenen Yayınlar