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Effects of Loaf Weight and Storage Time on the Qualitative Properties of White and Traditional Vakfıkebir Breads
Vakfı kebir bread sourdough loaf weight crumb hydration capacity moisture crumb texture
2009/1/8
Vakfıkebir bread (VB), a special kind of bread, is produced in Turkey, especially in Trabzon, Black Sea region. The aim of this research was to introduce VB and compare the properties of traditi...
