Optimization of fermentation conditions for sourdough by three different lactic acid bacteria using response surface methodology

Gul, LBGul, OCon, AH2023-04-192023-04-192022.01.011806-2563https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000911254100034&DestLinkType=FullRecord&DestApp=WOShttps://hdl.handle.net/20.500.12597/11455Optimization of fermentation conditions for sourdough by three different lactic acid bacteria using response surface methodologyArticle10.4025/actascitechnol.v44i1.57040WOS:000911254100034441807-8664