Impact of glucan type exopolysaccharide (EPS) production on technological characteristics of sourdough bread


İspirli H., ÖZMEN D., YILMAZ M. T., SAĞDIÇ O., Dertli E.

Food Control, cilt.107, 2020 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 107
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1016/j.foodcont.2019.106812
  • Dergi Adı: Food Control
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, BIOSIS, CAB Abstracts, Food Science & Technology Abstracts, Index Islamicus, Veterinary Science Database
  • Anahtar Kelimeler: Sourdough, Glucan, Glucansucrase, Sourdough rheology, Bread texture, LACTIC-ACID BACTERIA, WHEAT SOURDOUGH, LACTOBACILLUS, QUALITY, BAKING
  • Yıldız Teknik Üniversitesi Adresli: Evet