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  1. Physicochemical, textural and microbiological properties of optimised wheat bread formulations as affected by differently fermented sourdough

    Article • Quality Assurance and Safety of Crops & Foods, June 2019, Wageningen Academic Publishers

    Professor MEHMET HAYTA, MÜGE HENDEK ERTOP

  2. Shelf-life, physicochemical, and nutritional properties of wheat bread with optimized amount of dried chickpea sourdough and yeast by response surface methodology

    Article • Journal of Food Processing and Preservation, April 2018, Wiley

    MÜGE HENDEK ERTOP

  3. Optimisation of sourdough bread incorporation into wheat bread by response surface methodology: Bioactive and nutritional properties

    Article • International Journal of Food Science & Technology, May 2017, Wiley

    Professor MEHMET HAYTA, MÜGE HENDEK ERTOP