Mazı BG. Comparison of Leavening Ability of Kluyveromyces lactis in Different Bread Dough Formulations. Turkish JAF Sci.Tech. [Internet]. 2019 Jan. 14 [cited 2024 Nov. 22];7(1):49-53. Available from: https://agrifoodscience.com/index.php/TURJAF/article/view/2081