Carob flour addition to sourdough: Effect of sourdough fermentation, dough rheology and bread quality / Ekşi hamura keçiboynuzu unu ilavesi: Ekşi hamur fermentasyonuna, hamur reolojisine ve ekmeklik kalitesine etkisi
In: Tekirdağ Ziraat Fakültesi Dergisi (JOTAF), Jg. 19 (2022-09-01), Heft 3, S. 541-553
Online
academicJournal
Zugriff:
Titel: |
Carob flour addition to sourdough: Effect of sourdough fermentation, dough rheology and bread quality / Ekşi hamura keçiboynuzu unu ilavesi: Ekşi hamur fermentasyonuna, hamur reolojisine ve ekmeklik kalitesine etkisi
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Autor/in / Beteiligte Person: | Karlıdağ,Senem ; Arıcı,Muhammet ; Özülkü,Görkem ; Aktaş,Türkan |
Link: | |
Zeitschrift: | Tekirdağ Ziraat Fakültesi Dergisi (JOTAF), Jg. 19 (2022-09-01), Heft 3, S. 541-553 |
Veröffentlichung: | 2022 |
Medientyp: | academicJournal |
ISSN: | 2146-5894 (print) ; 1302-7050 (print) |
DOI: | 10.33462/jotaf.1022834 |
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