Search Results for - Narrowed by: 2016 - İzmir Institute of Technology. Food Engineering. SirsiDynix Enterprise https://catalog.iyte.edu.tr/client/tr_TR/default_tr/default_tr/qf$003dPUBDATE$002509Publication$002bDate$0025092016$0025092016$0026qf$003dAUTHOR$002509Yazar$002509$0025C4$0025B0zmir$002bInstitute$002bof$002bTechnology.$002bFood$002bEngineering.$002509$0025C4$0025B0zmir$002bInstitute$002bof$002bTechnology.$002bFood$002bEngineering.$0026rm$003dTEZ$002bKOLEKSIYONU0$00257C$00257C$00257C1$00257C$00257C$00257C0$00257C$00257C$00257Ctrue$0026te$003dILS$0026ps$003d300? 2024-05-14T17:11:04Z Effects of preharvest and postharvest treatments on quality characteristics of grapes ent://SD_ILS/0/SD_ILS:1342666 2024-05-14T17:11:04Z 2024-05-14T17:11:04Z by&#160;Konuk, Dilara, author.<br/><a href="http://hdl.handle.net/11147/4876">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Pretreatment methods for valorization of hazelnut pruning wastes ent://SD_ILS/0/SD_ILS:1352291 2024-05-14T17:11:04Z 2024-05-14T17:11:04Z by&#160;Doğru, Kevser, author.<br/><a href="http://hdl.handle.net/11147/5697">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Development of gluten-free bread formulations based on chickpea flour: Optimization of formulation, evaluation of dough properties and bread quality ent://SD_ILS/0/SD_ILS:1352411 2024-05-14T17:11:04Z 2024-05-14T17:11:04Z by&#160;Kahraman, G&ouml;k&ccedil;en, author.<br/><a href="http://hdl.handle.net/11147/5738">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Comparison of dipping and spraying methods in layer-by-layer deposition of chitosan and sodium caseinate ent://SD_ILS/0/SD_ILS:1342840 2024-05-14T17:11:04Z 2024-05-14T17:11:04Z by&#160;&Uuml;ney, Sinem, author.<br/><a href="http://hdl.handle.net/11147/4853">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/>