Effect of starter culture sourdough prepared with Lactobacilli and Saccharomyces cerevisiae on the quality of hull-less barley-wheat bread
Elif Çakır, Muhammet Arıcı, Muhammed Zeki Durak
Topics & Concepts
StarterFood scienceBarley flourChewinessWheat flourAbsorption of waterChemistryBiologyBotanyFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytase and its Applications