ACADEMIC SUCCESS

In the Journal of Food Processing and Preservation, Food Technology Program Lecturer Aslı MUSLU CAN's article titled “The effect of flours of different immature cereal grains on sourdough and sourdough bread: microbiological, rheological, textural and sugar profiles” has been published.

You can access the article from the link.
https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.17097