Senem KARLIDAĞ, Muhammet ARICI, Görkem ÖZÜLKÜ

Carob Flour Addition to Sourdough: Effect of Sourdough Fermentation, Dough Rheology and Bread Quality

Carob Flour Addition to Sourdough: Effect of Sourdough Fermentation, Dough Rheology and Bread Quality

Tekirdağ Ziraat Fakültesi Dergisi

2022-Cilt: 19 - Sayı: 3

541-553

Keçiboynuzu unu, Ekşi hamur, Tip I, Reoloji, Ekmeklik Kalite

Carob Flour, Sourdough, Type I, Rheology, Bread quality

7923