Effect of Different Fermentation Condition on Estimated Glycemic Index, In Vitro Starch Digestibility, and Textural and Sensory Properties of Sourdough Bread

dc.contributor.author	Demirkesen-Bicak, Hilal
dc.contributor.author	Arici, Muhammet
dc.contributor.author	Yaman, Mustafa
dc.contributor.author	Karasu, Salih
dc.contributor.author	Sagdic, Osman
dc.date.accessioned	2021-12-21T08:46:51Z
dc.date.available	2021-12-21T08:46:51Z
dc.date.issued	2021
dc.identifier.issn	2304-8158
dc.identifier.uri	https://doi.org/10.3390/foods10030514
dc.identifier.uri	http://dspace.yeniyuzyil.edu.tr:8080/xmlui/handle/20.500.12629/2113
dc.description.abstract	This study aimed to evaluate the influence of sourdough fermentation on the estimated glycemic index (eGI), in vitro starch digestibility, and textural and sensory properties of eight experimentally prepared sourdough breads. Wheat and whole wheat flour b
dc.description.sponsorship	Scientific and Technological Research Council of Turkey (TOVAG, Ankara, Turkey)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [119O605]
dc.language.iso	English
dc.publisher	Mdpı
dc.rights	gold, Green Published
dc.title	Effect of Different Fermentation Condition on Estimated Glycemic Index, In Vitro Starch Digestibility, and Textural and Sensory Properties of Sourdough Bread
dc.type	Article
dc.relation.journal	Foods
dc.identifier.issue	3
dc.identifier.volume	10
dc.identifier.doi	10.3390/foods10030514
dc.relation.issue	3
dc.relation.volume	10