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, cilt.14, ss.1646-1655, 2020 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 14
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1007/s11694-020-00412-5
  • Dergi Adı: Journal of Food Measurement and Characterization
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.1646-1655
  • Anahtar Kelimeler: Lactic acid bacteria (LAB), PCR, Sourdough, Einkorn bread, IDENTIFICATION, PHYTASE
  • Yıldız Teknik Üniversitesi Adresli: Evet