Potential of three different lactic acid Bacteria to use as starter culture for production of type II sourdough breadmaking
Crossref DOI link: https://doi.org/10.1007/s11694-022-01493-0
Published Online: 2022-06-30
Published Print: 2022-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Gül, Latife Betül http://orcid.org/0000-0002-4732-7727
Gül, Osman
Çon, Ahmet Hilmi
Text and Data Mining valid from 2022-06-30
Version of Record valid from 2022-06-30
Article History
Received: 12 October 2021
Accepted: 3 June 2022
First Online: 30 June 2022
Declarations
:
: The authors hereby declared no conflict of interest.