[1]
Mazı, B.G. 2019. Comparison of Leavening Ability of Kluyveromyces lactis in Different Bread Dough Formulations. Turkish Journal of Agriculture - Food Science and Technology. 7, 1 (Jan. 2019), 49–53. DOI:https://doi.org/10.24925/turjaf.v7i1.49-53.2081.