Optimisation of sourdough bread incorporation into wheat bread by response surface methodology: Bioactive and nutritional properties

Hayta, MErtop, MH2023-04-182023-04-182017.01.010950-5423https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000405790100012&DestLinkType=FullRecord&DestApp=WOShttps://hdl.handle.net/20.500.12597/9647Optimisation of sourdough bread incorporation into wheat bread by response surface methodology: Bioactive and nutritional propertiesArticle10.1111/ijfs.13457WOS:000405790100012182818355281365-2621