Evaluation of microtextural properties of sourdough wheat bread obtained from optimized formulation using scanning electron microscopy and image analysis during shelf life
Crossref DOI link: https://doi.org/10.1007/s13197-017-2823-1
Published Online: 2017-11-01
Published Print: 2018-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Hayta, M.
Hendek Ertop, M. http://orcid.org/0000-0003-4300-7790
Funding for this research was provided by:
Erciyes Üniversitesi (FDK-2014-4526)
License valid from 2017-11-01