Use of Lactic Acid Bacteria and Yeasts Having High Phytase Activity in Whole Wheat Bread: Principal Component Analysis Study

KARAMAN K., SAĞDIÇ O.

1st INTERNATIONAL ERCIYES AGRICULTURE,ANIMAL FOOD SCIENCES CONFERENCE, 24 - 27 Nisan 2019

  • Yayın Türü: Bildiri / Tam Metin Bildiri
  • Erciyes Üniversitesi Adresli: Evet