Impact of glucan type exopolysaccharide (EPS) production on technological characteristics of sourdough bread

İspirli H., ÖZMEN D., YILMAZ M. T., SAĞDIÇ O., Dertli E.

Food Control, vol.107, 2020 (SCI-Expanded, Scopus)

• Publication Type: Article / Article
• Volume: 107
• Publication Date: 2020
• Doi Number: 10.1016/j.foodcont.2019.106812
• Journal Name: Food Control
• Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, BIOSIS, CAB Abstracts, Food Science & Technology Abstracts, Index Islamicus, Veterinary Science Database
• Keywords: Sourdough, Glucan, Glucansucrase, Sourdough rheology, Bread texture, LACTIC-ACID BACTERIA, WHEAT SOURDOUGH, LACTOBACILLUS, QUALITY, BAKING
• Yıldız Technical University Affiliated: Yes