Article Versions Notes

Yahia DF, Bourekoua H, Fetouhi A, Wójcik M, Wójtowicz A, Mitrus M, Siar EH, Różyło R. Impact of Sourdoughs, Enzymes, and Their Combinations on Gluten-Based Bread Quality. Processes. 2025; 13(9):2796. https://doi.org/10.3390/pr13092796

Yahia, Djihane Faten, Hayat Bourekoua, Awatif Fetouhi, Monika Wójcik, Agnieszka Wójtowicz, Marcin Mitrus, El Hocine Siar, and Renata Różyło. 2025. "Impact of Sourdoughs, Enzymes, and Their Combinations on Gluten-Based Bread Quality" Processes 13, no. 9: 2796. https://doi.org/10.3390/pr13092796

Yahia, D. F., Bourekoua, H., Fetouhi, A., Wójcik, M., Wójtowicz, A., Mitrus, M., Siar, E. H., & Różyło, R. (2025). Impact of Sourdoughs, Enzymes, and Their Combinations on Gluten-Based Bread Quality. Processes, 13(9), 2796. https://doi.org/10.3390/pr13092796