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
