"Symbiotic" or "synbiotic"? Response to "Quality and microbial properties of symbiotic bread produced by straight dough and frozen part‐baking methods". Issue 1 (16th November 2020)

Record Type:: Journal Article
Title:: "Symbiotic" or "synbiotic"? Response to "Quality and microbial properties of symbiotic bread produced by straight dough and frozen part‐baking methods". Issue 1 (16th November 2020)
Main Title:: "Symbiotic" or "synbiotic"? Response to "Quality and microbial properties of symbiotic bread produced by straight dough and frozen part‐baking methods"
Authors:: Akan, Sadiye
Abstract:
Is Part Of:: Journal of texture studies. Volume 52:Issue 1(2021)
Journal:: Journal of texture studies
Issue:: Volume 52:Issue 1(2021)
Issue Display:: Volume 52, Issue 1 (2021)
Year:: 2021
Volume:: 52
Issue:: 1
Issue Sort Value:: 2021-0052-0001-0000
Page Start:: 137
Page End:: 138
Publication Date:: 2020-11-16
Subjects:: Food texture -- Periodicals
Food -- Composition -- Periodicals
664.02
Journal URLs:: http://firstsearch.oclc.org ↗
http://www3.interscience.wiley.com/cgi-bin/issn?DESCRIPTOR=PRINTISSN&VALUE=0022-4901 ↗
http://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1745-4603 ↗
http://onlinelibrary.wiley.com/ ↗
http://www.blackwell-synergy.com/loi/jts ↗
DOI:: 10.1111/jtxs.12569 ↗
Languages:: English
ISSNs:: 0022-4901
Deposit Type:: Legaldeposit
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗
Physical Locations:: British Library DSC - 5069.055000
British Library DSC - BLDSS-3PM
British Library HMNTS - ELD Digital store
Ingest File:: 15785.xml