"Symbiotic" or "synbiotic"? Response to "Quality and microbial properties of symbiotic bread produced by straight dough and frozen part-baking methods"
| dc.contributor.author | Akan, Sadiye | |
| dc.date.accessioned | 2021-04-10T16:37:10Z | |
| dc.date.available | 2021-04-10T16:37:10Z | |
| dc.date.issued | 2021 | |
| dc.department | Fakülteler, Mühendislik-Mimarlık Fakültesi, Gıda Mühendisliği Bölümü | en_US |
| dc.description | AKAN, SADIYE/0000-0002-5508-5262; | en_US |
| dc.description.abstract | [No Abstract Available] | en_US |
| dc.identifier.doi | 10.1111/jtxs.12569 | |
| dc.identifier.endpage | 138 | en_US |
| dc.identifier.issn | 0022-4901 | |
| dc.identifier.issn | 1745-4603 | |
| dc.identifier.issue | 1 | en_US |
| dc.identifier.pmid | 33200405 | |
| dc.identifier.scopus | 2-s2.0-85096788143 | |
| dc.identifier.scopusquality | Q1 | |
| dc.identifier.startpage | 137 | en_US |
| dc.identifier.uri | https://doi.org/10.1111/jtxs.12569 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12639/2168 | |
| dc.identifier.volume | 52 | en_US |
| dc.identifier.wos | WOS:000589630200001 | |
| dc.identifier.wosquality | Q2 | |
| dc.indekslendigikaynak | Web of Science | |
| dc.indekslendigikaynak | Scopus | |
| dc.indekslendigikaynak | PubMed | |
| dc.institutionauthor | Akan, Sadiye | |
| dc.language.iso | en | |
| dc.publisher | Wiley | en_US |
| dc.relation.ispartof | Journal Of Texture Studies | en_US |
| dc.relation.publicationcategory | Diğer | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.title | "Symbiotic" or "synbiotic"? Response to "Quality and microbial properties of symbiotic bread produced by straight dough and frozen part-baking methods" | en_US |
| dc.type | Letter |
