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

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KARAMAN K., SAĞDIÇ O., DURAK M. Z.

International Conference on Agriculture Forest Food Science and Technologies, 2 - 05 Nisan 2018, (Özet Bildiri)

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