Carob Flour Addition to Sourdough: Effect of Sourdough Fermentation, Dough Rheology and Bread Quality

Karlıdağ S., Arıcı M., Özülkü G.

Journal of Tekirdag Agricultural Faculty, vol.19, no.3, pp.541-553, 2022 (TRDizin) identifier identifier

  • Publication Type: Article / Article
  • Volume: 19 Issue: 3
  • Publication Date: 2022
  • Doi Number: 10.33462/jotaf.1022834
  • Journal Name: Journal of Tekirdag Agricultural Faculty
  • Journal Indexes: TR DİZİN (ULAKBİM)
  • Page Numbers: pp.541-553
  • Keywords: Carob flour, Sourdough, Type I, Rheology, Bread quality
  • Yıldız Technical University Affiliated: Yes