Harnessing the Role of Three Lactic Acid Bacteria (LAB) Strains for Type II Sourdough Production and Influence of Sourdoughs on Bread Quality and Maillard Reaction Products

Sahin M., Ozgolet M., Cankurt H., Dertli E.

FOODS, cilt.13, sa.12, ss.1801-1814, 2024 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 13 Sayı: 12
  • Basım Tarihi: 2024
  • Doi Numarası: 10.3390/foods13121801
  • Dergi Adı: FOODS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Sayfa Sayıları: ss.1801-1814
  • Yıldız Teknik Üniversitesi Adresli: Evet