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机译:Physicochemical, textural and microbiological properties of optimised wheat bread formulations as affected by differently fermented sourdough
Erciyes Univ;
Kastamonu Univ;
texture profile analysis; sourdough; bread; response surface methodology; staling; RESPONSE-SURFACE METHODOLOGY; LACTIC-ACID BACTERIA; SENSORY PROFILE; SHELF-LIFE; QUALITY; FIRMNESS;