Evaluation of microtextural properties of sourdough wheat bread obtained from optimized formulation using scanning electron microscopy and image analysis during shelf life

Hayta, MErtop, MH2023-04-182023-04-182018.01.010022-1155https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000419562700001&DestLinkType=FullRecord&DestApp=WOShttps://hdl.handle.net/20.500.12597/9755Evaluation of microtextural properties of sourdough wheat bread obtained from optimized formulation using scanning electron microscopy and image analysis during shelf lifeReview10.1007/s13197-017-2823-1WOS:000419562700001195510975-8402