Concepedia

Publication | Open Access

Enhancement of sensory attributes and mineral content of Sourdough bread by means of microbial culture and yeast (Saccharomyces Cerevisiae)

DOIFull Paper Access

11

Citations

21

References

2022

Year

Anam Zahra, Umar Farooq, Muhammad Saeed, Muhammad Yousaf Quddoos, Amna Hameed, Madiha Iftikhar, Amna Noreen, Syeda Mahvish Zahra, Ashiq Hussain, Syeda Ramsha Bukhari,
Food Chemistry Advances

References

YearCitations

Page 1