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Evaluation of microtextural properties of sourdough wheat bread obtained from optimized formulation using scanning

M Hayta1, M Hendek Ertop2

  • 11Department of Food Engineering, Faculty of Engineering, Erciyes University, Kayseri, Turkey.

Journal of Food Science and Technology
|January 24, 2018
PubMed

Keywords:
BreadImage analysisMicrotextureScaning electron microscopySourdough

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