Quality Properties of Wheat Breads Incorporated with Dried Sourdoughs Produced with Different Fermentation and Drying Methods

Ertop, MHIlter, SMYilmaz, FBaltaci, CGundogdu, A2023-04-182023-04-182018.01.011344-6606https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000453341300003&DestLinkType=FullRecord&DestApp=WOShttps://hdl.handle.net/20.500.12597/9970Quality Properties of Wheat Breads Incorporated with Dried Sourdoughs Produced with Different Fermentation and Drying MethodsArticle10.3136/fstr.24.971WOS:000453341300003971980246