Evaluating the Effects of Sourdough, Bakery Yeast and Sodium Bicarbonate on Texture, Volatile Compounds and Staling of Barbari Bread

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ژورنال

عنوان ژورنال: Hacettepe Journal of Biology and Chemistry

سال: 2015

ISSN: 1303-5002

DOI: 10.15671/hjbc.20154315987