Sourdough Fermentation as a Way to Improve Health Benefits and the Sensory Properties of Bakery Products.
Kitapta bölümler > Mesleki Kitap · 2023
Yazarlar: Sedef Nehir EL, Yeşim ELMACI, Sibel KARAKAYA, Alexandrina Sirbu
Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing., Mesleki Kitap, CRC, New York , A, Uluslararası, 2023, ss 3-30, Amerika Birleşik Devletleri, New York