Work

Assessment of instrumental and sensory quality characteristics of the bread products enriched with Kombucha tea

Year: 2022

Type: article

Source: International Journal of Gastronomy and Food Science

DOI: 10.1016/j.ijgfs.2022.100562

Authors: Zehra Kaya, Yaren Asir

Institution: Alanya University

Language: English

Topic: Food Quality and Safety Studies

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funders: Çukurova Üniversitesi, Sakarya Üniversitesi

OpenAlex ID: W4288032651

FWCI: 1.863

Cites: 55

Cited by: 17

Related to: 10