Sensory evaluation of sourdough breads produced with the addition of several flours
Bread is among the most commonly consumed foods in daily diets around the world. It is known that breads produced with sourdough or different cereal flours have positive effects on health. Consumer demand for these types of bread is steadily growing. One key factor influencing bread consumption is t...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Hasan Eleroğlu
2025-05-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | https://agrifoodscience.com/index.php/TURJAF/article/view/7455 |
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