Fermantasyon zerinde Eki Mayan覺n Etkisi



Eki Mayan覺n Ekmek Aromas覺 zerindeki Etkisi




Kati Katina, Sourdough: a tool for the improved flavour, texture and shelf-life of wheat bread*, VTT Biotechnology, Faculty of Agriculture and Forestry of the University of Helsinki,  August 26th 2005


* Eki Maya: Buday ekmeinin aromas覺n覺n, dokusunun ve raf 繹mr羹n羹n art覺r覺lmas覺 i癟in bir ara癟, Akademik Tez