Assessment of Probiotic Properties of Lactic Acid Bacteria from Traditional Sourdoughs for Bread-Making in Turkey against Some Gut Conditions

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DOĞAN M., TEKİNER İ. H.

Journal of Applied Food Technology, vol.6, no.2, pp.15-21, 2019 (Peer-Reviewed Journal)

• Publication Type: Article / Article
• Volume: 6 Issue: 2
• Publication Date: 2019
• Doi Number: 10.17728/jaft.5662
• Journal Name: Journal of Applied Food Technology
• Page Numbers: pp.15-21
• Istanbul Gelisim University Affiliated: Yes