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Evaluation of microtextural properties of sourdough wheat bread obtained from optimized formulation using scanning electron microscopy and image analysis during shelf life
Hayta, M., Hendek Ertop, M.Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-017-2823-1
Date:
November, 2017
File:
PDF, 1.41 MB
english, 2017