Physicochemical, textural and microbiological properties of optimised wheat bread formulations as affected by differently fermented sourdough

Hayta, MErtop, MH2023-04-182023-04-182019.01.011757-8361https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000469388900008&DestLinkType=FullRecord&DestApp=WOShttps://hdl.handle.net/20.500.12597/10165Physicochemical, textural and microbiological properties of optimised wheat bread formulations as affected by differently fermented sourdoughArticle10.3920/QAS2018.1387WOS:0004693889000082832931131757-837X