Open AccessEffects of Dephytinized Wheat Bran on Rheological Properties of Dough and Sourdough Fermentation
Author(s) -
Hümeyra Çetin Babaoğlu,
Nihat Akın,
Berrin Özkaya
Publication year - 2022
Publication title -
selcuk journal of agriculture and food sciences
Language(s) - English
Resource type - Journals
ISSN - 2458-8377
DOI - 10.15316/sjafs.2022.013
Subject(s) - food science , bran , chemistry , starter , absorption of water , fermentation , wheat flour , lactococcus lactis , softening , rheology , lactic acid , materials science , biology , bacteria , botany , raw material , genetics , organic chemistry , composite material