The effects of wheat variety, sourdough treatment and sourdough level on nutritional characteristics of whole wheat bread

Autor:	Asiye Seis Subaşı, Recai Ercan
Rok vydání:	2023
Předmět:	Biochemistry Food Science
Zdroj:	Journal of Cereal Science. 110:103637
ISSN:	0733-5210
DOI:	10.1016/j.jcs.2023.103637
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::09576a2f654550ae8b036cd2d6e946bd https://doi.org/10.1016/j.jcs.2023.103637 Zobrazit plný text záznamu Full Text from ScienceDirect