Search Results for İzmir Institute of Technology. Food Engineering. - Narrowed by: Harsa, Şebnem thesis advisor. - İzmir Institute of Technology. Food Engineering. SirsiDynix Enterprise https://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? 2024-06-23T04:23:49Z Polysaccharide based packaging film for fresh cut produce ent://SD_ILS/0/SD_ILS:1352446 2024-06-23T04:23:49Z 2024-06-23T04:23:49Z by&#160;Şamlı, Merve, author.<br/><a href="http://hdl.handle.net/11147/5715">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 2024-06-23T04:23:49Z 2024-06-23T04:23:49Z 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/>