Potential of three different lactic acid Bacteria to use as starter culture for production of type II sourdough breadmaking

Gul, LBGul, OCon, AH2023-04-192023-04-192022.01.012193-4126https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000819359600001&DestLinkType=FullRecord&DestApp=WOShttps://hdl.handle.net/20.500.12597/11214Potential of three different lactic acid Bacteria to use as starter culture for production of type II sourdough breadmakingArticle10.1007/s11694-022-01493-0WOS:000819359600001399840081652193-4134