The molecular and technological characterization of lactic acid bacteria in einkorn sourdough: effect on bread quality

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Çakır E., Arıcı M., Durak M. Z., Karasu S.

Journal of Food Measurement and Characterization, vol.14, pp.1646-1655, 2020 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 14
  • Publication Date: 2020
  • Doi Number: 10.1007/s11694-020-00412-5
  • Journal Name: Journal of Food Measurement and Characterization
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database
  • Page Numbers: pp.1646-1655
  • Keywords: Lactic acid bacteria (LAB), PCR, Sourdough, Einkorn bread, IDENTIFICATION, PHYTASE
  • Yıldız Technical University Affiliated: Yes