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, H.
dc.contributor.author	Arici, M.
dc.contributor.author	Yaman, M.
dc.contributor.author	Karasu, S.
dc.contributor.author	Sagdic, O.
dc.date.accessioned	2021-12-21T08:40:32Z
dc.date.available	2021-12-21T08:40:32Z
dc.date.issued	2021
dc.identifier.uri	https://doi.org/10.3390/foods10030514
dc.identifier.uri	http://dspace.yeniyuzyil.edu.tr:8080/xmlui/handle/20.500.12629/1051
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	This study was supported by The Scientific and Technological Research Council of Turkey (TOVAG, Ankara, Turkey; project no: 119O605).
dc.title	Effect of different fermentation condition on estimated glycemic index, in vitro starch digestibility, and textural and sensory properties of sourdough bread
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