Shelf-life, physicochemical, and nutritional properties of wheat bread with optimized amount of dried chickpea sourdough and yeast by response surface methodology

Ertop, MHCoskun, Y2023-04-182023-04-182018.01.010145-8892https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000439799000006&DestLinkType=FullRecord&DestApp=WOShttps://hdl.handle.net/20.500.12597/9893Shelf-life, physicochemical, and nutritional properties of wheat bread with optimized amount of dried chickpea sourdough and yeast by response surface methodologyArticle10.1111/jfpp.13650WOS:0004397990000064271745-4549