Rheological properties of sourdough fermented with different lactic acid bacteria strains

Metin Yıldırım R., Arıcı M.

The International Symposium on Food Rheology and Texture, İstanbul, Turkey, 19 - 21 October 2018, pp.148

  • Publication Type: Conference Paper / Full Text
  • City: İstanbul
  • Country: Turkey
  • Page Numbers: pp.148
  • Yıldız Technical University Affiliated: Yes