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Optimisation of sourdough bread incorporation into wheat bread by response surface methodology: Bioactive and nutritional properties

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dc.contributor.authorHayta, M
dc.contributor.authorErtop, MH
dc.date.accessioned2023-04-18T02:21:12Z
dc.date.available2023-04-18T02:21:12Z
dc.date.issued2017.01.01
dc.identifier.doi10.1111/ijfs.13457
dc.identifier.eissn1365-2621
dc.identifier.endpage1835
dc.identifier.issn0950-5423
dc.identifier.issue8
dc.identifier.startpage1828
dc.identifier.urihttps://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000405790100012&DestLinkType=FullRecord&DestApp=WOS
dc.identifier.urihttps://hdl.handle.net/20.500.12597/9647
dc.identifier.volume52
dc.identifier.wosWOS:000405790100012
dc.relation.ispartofINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
dc.titleOptimisation of sourdough bread incorporation into wheat bread by response surface methodology: Bioactive and nutritional properties
dc.typeArticle
dspace.entity.typeWos
relation.isPublicationOfWos13bbfc37-4132-40ed-b44b-f516b4be94b7
relation.isPublicationOfWos.latestForDiscovery13bbfc37-4132-40ed-b44b-f516b4be94b7

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