Sourdough Fermentation as a Way to Improve Health Benefits and the Sensory Properties of Bakery Products.
Book chapter > Chapter Vocational Book · 2023
Authors: Sedef Nehir EL, Yeşim ELMACI, Sibel KARAKAYA, Alexandrina Sirbu
Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing., Chapter Vocational Book, CRC, New York , A, International, 2023, pp 3-30, United States of America, New York