Changes in some physicochemical properties of sourdough breads with phytase active lactic acid bacteria and yeasts

KARAMAN K., SAĞDIÇ O., DURAK M. Z.

International Conference on Agriculture Forest Food Science and Technologies, 2 - 05 Nisan 2018

  • Yayın Türü: Bildiri / Özet Bildiri
  • Erciyes Üniversitesi Adresli: Evet