Identification of Predominant Lactic Acid Bacteria and Yeasts of Turkish Sourdoughs and Selection of Starter Cultures for Liquid Sourdough Production Using Different Flours and Dough Yields için istatistikler
Toplam ziyaret
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| Identification of Predominant Lactic Acid Bacteria and Yeasts of Turkish Sourdoughs and Selection of Starter Cultures for Liquid Sourdough Production Using Different Flours and Dough Yields | 0 |
Aylık toplam ziyaret
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| Haziran 2024 | 0 |
| Temmuz 2024 | 0 |
| Ağustos 2024 | 0 |
| Eylül 2024 | 0 |
| Ekim 2024 | 0 |
| Kasım 2024 | 0 |
| Aralık 2024 | 0 |
