Evaluation of whole wheat flour sourdough as a promising ingredient in short dough biscuits

Alioğlu T., Özülkü G.

FOOD SCIENCE AND TECHNOLOGY, pp.1009-1016, 2021 (SCI-Expanded, Scopus)

  • Publication Type: Article / Article
  • Publication Date: 2021
  • Doi Number: 10.1590/fst.28820
  • Journal Name: FOOD SCIENCE AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Page Numbers: pp.1009-1016
  • Yıldız Technical University Affiliated: Yes