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Merve Kahraman Doctoral Yıldız Teknik Üniversitesi
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Research Fields

Food Microbiology Grain Technology

Institution

Yıldız Teknik Üniversitesi

Publications

Biodiversity of Lactic Acid Bacteria in Cake Dough Produced by Sourdough Fermentation
Authors: Merve Kahraman , Muhammet Arıcı
Published: 2020 , Avrupa Bilim ve Teknoloji Dergisi
DOI: 10.31590/ejosat.732009
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Avrupa Bilim ve Teknoloji Dergisi
Avrupa Bilim ve Teknoloji Dergisi
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