Copy For Citation
Yildirim-Mavis C., Yilmaz M. T., Dertli E., Arıcı M., Özmen D.
Food Hydrocolloids, vol.96, pp.481-492, 2019 (SCI-Expanded)
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Publication Type:
Article / Article
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Volume:
96
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Publication Date:
2019
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Doi Number:
10.1016/j.foodhyd.2019.05.055
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Journal Name:
Food Hydrocolloids
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Journal Indexes:
Science Citation Index Expanded (SCI-EXPANDED), Scopus
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Page Numbers:
pp.481-492
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Keywords:
Sourdough, LAOS parameters, Non-linear rheology, Lissajous-bowditch curves, AMPLITUDE OSCILLATORY SHEAR, LACTIC-ACID BACTERIA, ORAL PROCESSING BEHAVIOR, WHEAT SOURDOUGH, LACTOBACILLUS-BREVIS, SHELF-LIFE, BREAD, FERMENTATION, GLUTEN, OPTIMIZATION
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Yıldız Technical University Affiliated:
Yes