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, (Full Text)

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