Characterization of the rheological and technological properties of the frozen sourdough bread with chickpea flour addition
Crossref DOI link: https://doi.org/10.1007/s11694-017-9528-z
Published Online: 2017-04-22
Published Print: 2017-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Ozulku, Gorkem
Arıcı, Muhammet
License valid from 2017-04-22
