Optimization of The Amount of Chickpea Sourdough and Dry Yeast in Wheat Bread Formulation: Evaluation of Physicochemical, Sensory and Antioxidant Properties

Ertop, MHSeker, IT2023-04-182023-04-182018.01.011344-6606https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000444362200004&DestLinkType=FullRecord&DestApp=WOShttps://hdl.handle.net/20.500.12597/9913Optimization of The Amount of Chickpea Sourdough and Dry Yeast in Wheat Bread Formulation: Evaluation of Physicochemical, Sensory and Antioxidant PropertiesArticle10.3136/fstr.24.45WOS:0004443622000044553241