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Utilizations Of Sourdough And Orange Peel Powder for The Production of Cookies with Increased Bioactive Value.

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Title: Utilizations Of Sourdough And Orange Peel Powder for The Production of Cookies with Increased Bioactive Value.
Authors: Alkay, Zuhal1 zuhalalkay21@hotmail.com, Doğan, Şeyma Nur2, Tunçil, Seda2, Tunçil, Yunus Emre1
Source: Selcuk Journal of Agriculture & Food Sciences / Selcuk Tarim ve Gida Bilimleri Dergisi. Apr2026, Vol. 40 Issue 1, p87-101. 15p.
Database: Academic Search Ultimate
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PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=193675212
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        Value: 10.15316/selcukjafsci.1743642
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      – Code: eng
        Text: English
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      – TitleFull: Utilizations Of Sourdough And Orange Peel Powder for The Production of Cookies with Increased Bioactive Value.
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            NameFull: Alkay, Zuhal
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            NameFull: Doğan, Şeyma Nur
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            NameFull: Tunçil, Seda
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              Text: Apr2026
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              Y: 2026
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