Search Results for İzmir Institute of Technology. Food Engineering. - Narrowed by: Harsa, Şebnem thesis advisor. - İzmir Institute of Technology. Food Engineering.SirsiDynix Enterprisehttps://catalog.iyte.edu.tr/client/tr_TR/default_tr/default_tr/qu$003d$0025C4$0025B0zmir$002bInstitute$002bof$002bTechnology.$002bFood$002bEngineering.$0026qf$003dAUTHOR$002509Yazar$002509Harsa$00252C$002b$002b$0025C5$00259Eebnem$002b$002b$002bthesis$002badvisor.$002509Harsa$00252C$002b$002b$0025C5$00259Eebnem$002b$002b$002bthesis$002badvisor.$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?2024-06-23T04:23:49ZPolysaccharide based packaging film for fresh cut produceent://SD_ILS/0/SD_ILS:13524462024-06-23T04:23:49Z2024-06-23T04:23:49Zby Şamlı, Merve, author.<br/><a href="http://hdl.handle.net/11147/5715">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Development of gluten-free bread formulations based on chickpea flour: Optimization of formulation, evaluation of dough properties and bread qualityent://SD_ILS/0/SD_ILS:13524112024-06-23T04:23:49Z2024-06-23T04:23:49Zby Kahraman, Gökçen, author.<br/><a href="http://hdl.handle.net/11147/5738">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>