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Optimization of The Amount of Chickpea Sourdough and Dry Yeast in Wheat Bread Formulation: Evaluation of Physicochemical, Sensory and Antioxidant Properties

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dc.contributor.authorErtop, MH
dc.contributor.authorSeker, IT
dc.date.accessioned2023-04-18T02:40:44Z
dc.date.available2023-04-18T02:40:44Z
dc.date.issued2018.01.01
dc.identifier.doi10.3136/fstr.24.45
dc.identifier.eissn
dc.identifier.endpage53
dc.identifier.issn1344-6606
dc.identifier.issue1
dc.identifier.startpage45
dc.identifier.urihttps://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000444362200004&DestLinkType=FullRecord&DestApp=WOS
dc.identifier.urihttps://hdl.handle.net/20.500.12597/9913
dc.identifier.volume24
dc.identifier.wosWOS:000444362200004
dc.relation.ispartofFOOD SCIENCE AND TECHNOLOGY RESEARCH
dc.titleOptimization of The Amount of Chickpea Sourdough and Dry Yeast in Wheat Bread Formulation: Evaluation of Physicochemical, Sensory and Antioxidant Properties
dc.typeArticle
dspace.entity.typeWos
relation.isPublicationOfWos69a1e9e9-00cf-4a8c-b80f-3b8c8b9c0fa4
relation.isPublicationOfWos.latestForDiscovery69a1e9e9-00cf-4a8c-b80f-3b8c8b9c0fa4

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