Investigating the impact of sprouting on starch properties of wheat flour and non-linear rheological behavior of bread dough

Berk B., Öncü Glaue Ş., Yıldız Bayram Ö., Ünlütürk S.

FOOD HYDROCOLLOIDS, vol.164, pp.1-11, 2025 (SCI-Expanded, Scopus)

  • Publication Type: Article / Article
  • Volume: 164
  • Publication Date: 2025
  • Doi Number: 10.1016/j.foodhyd.2025.111180
  • Journal Name: FOOD HYDROCOLLOIDS
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Page Numbers: pp.1-11
  • Dokuz Eylül University Affiliated: Yes