An investigation into the sensory properties of sourdough bread made with Karakılçık wheat flour-Reference-Cited by-同舟云学术

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An investigation into the sensory properties of sourdough bread made with Karakılçık wheat flour

Published:2024-09 Issue: Volume:37 Page:100966
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Doğan Murat^ORCID,Karapınar Keserli Aylin^ORCID

Publisher

Elsevier BV

Reference36 articles.

1. Winter wheat research in Türkiye;Altay,2024

2. Influence of dietary fiber, water, and glucose oxidase on rheological and baking properties of maize based gluten-free bread;Aprodu;Food Sci. Biotechnol.,2015

3. Effects of Psyllium and Marve Seed Mucilages on Physical, Sensory and Staling Properties of Sponge Cake;Beikzadeh,2017

4. Psyllium: a useful functional ingredient in food systems;Belorio;Crit. Rev. Food Sci. Nutr.,2021

5. White Bread: a Social History of the Store-Bought Loaf;Bobrow-Strain,2012

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