Browsing Yüksekokullar by Subject "Turkish sourdoughs"
Now showing items 1-1 of 1
-
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
(INST ANIMAL REPRODUCTION & FOOD RESEARCH POLISH ACAD SCIENCE, 2016)Eight samples of mature sourdough were collected from five provinces of Turkey. Lactic acid bacteria and yeasts were isolated and identified and used in different combinations to produce liquid sourdoughs. Microbiological ...