Evaluation of whole wheat flour sourdough as a promising ingredient in short dough biscuits
Copy For Citation
Alioğlu T., Özülkü G.
FOOD SCIENCE AND TECHNOLOGY, pp.1009-1016, 2021 (SCI-Expanded)
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Publication Type:
Article / Article
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Publication Date:
2021
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Doi Number:
10.1590/fst.28820
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Journal Name:
FOOD SCIENCE AND TECHNOLOGY
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Journal Indexes:
Science Citation Index Expanded (SCI-EXPANDED), Scopus, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
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Page Numbers:
pp.1009-1016
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Yıldız Technical University Affiliated:
Yes