Effects of fermented-chickpea liquor (chickpea yeast) on whole-grain wheat flour bread properties
Author:
Affiliation:
1. Department of Food Engineering, Karamanoğlu Mehmetbey University, Yunus Emre Campus, 70100 Karaman, Turkey.
Publisher
Codon Publications
Subject
Agronomy and Crop Science,Food Science
Link
https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2017.1225
Reference41 articles.
1. Effect of Lactic Fermentation on Antioxidant Capacity of Rye Sourdough and Bread
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