Article detail · 2021 · article
Effect of starter culture sourdough prepared with Lactobacilli and Saccharomyces cerevisiae on the quality of hull-less barley-wheat bread
Journal
LWT-Food Science and Technology
The ISSN points to another catalog journal; the name is from the YÖKSİS record.
ISSN0023-6438
YÖKSİS
OpenAlex
Year2021
Citations27OpenAlex
Citations22Semantic Scholar
Percentile%88.4
FWCI2.391.00 = world average
Scopus (SJR)Q1
WoS (JCR)Q1
Data source split
- YÖKSİSYÖKSİS article record
- YÖKSİS venueLWT-Food Science and Technology
- Catalog match (ISSN)LWT
- OpenAlexOpenAlex enrichment (abstract, citations, topics)
- Semantic Scholarcitation count (not merged with OpenAlex)
Abstract
Abstract not compiled yet; it will appear after the DergiPark / OpenAlex queue runs.
Topics
Citations
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27citationsOpenAlex · cited_by_count (cache / database)
4 publications in the local catalog that cite this work (OpenAlex reference match; not the full global list).
- 2023 Effect of sourdough prepared with the combination of chickpea and carob on bread propertiesCitations 14 · OpenAlex
- 2024 Effect of sourdough addition on gluten‐free sorghum bread fortified with plant‐based protein and dietary fiber: Functional, textural, and structural propertiesCitations 6 · OpenAlex
- 2024 Effect of sourdough addition on gluten‐free sorghum bread fortified with plant‐based protein and dietary fiber: Functional, textural, and structural propertiesCitations 6 · OpenAlex
- 2026 Effect of durum wheat genotype and Type II sourdough fermentation on the technological, nutritional, and functional properties of bazlamaCitations 0 · OpenAlex