Optimisation of sourdough bread incorporation into wheat...

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International Journal of Food Science & Technology 2017 / 05

Optimisation of sourdough bread incorporation into wheat bread by response surface methodology: Bioactive and nutritional properties

Hayta, Mehmet, Hendek Ertop, Muge
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Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.13457
Date:
May, 2017
File:
PDF, 196 KB
english, 2017
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