Work

Effect of starter culture sourdough prepared with Lactobacilli and Saccharomyces cerevisiae on the quality of hull-less barley-wheat bread

Year: 2021

Type: article

Source: LWT

DOI: 10.1016/j.lwt.2021.112230

Authors: Elif Cakir, Muhammet Arici, Muhammed Zeki Durak

Institutions: Istanbul Aydın University, Yıldız Technical University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W3192010528

FWCI: 3.363

Cites: 41

Cited by: 27

Related to: 10