Search Results for Chickpea. - Narrowed by: Tez SirsiDynix Enterprise https://catalog.iyte.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dChickpea.$0026qf$003dITYPE$002509Materyal$002bT$0025C3$0025BCr$0025C3$0025BC$0025091$00253ATEZ$002509Tez$0026rm$003dTEZ$002bKOLEKSIYONU0$00257C$00257C$00257C1$00257C$00257C$00257C0$00257C$00257C$00257Ctrue$0026te$003dILS$0026ps$003d300? 2024-06-18T03:13:06Z Proteomic basis of drought tolerance in chickpea ent://SD_ILS/0/SD_ILS:29337 2024-06-18T03:13:06Z 2024-06-18T03:13:06Z by&#160;Şelale, Hatice.<br/><a href="http://hdl.handle.net/11147/3521">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/> Physiological and biochemical characterization of drought tolerance in chickpea ent://SD_ILS/0/SD_ILS:367745 2024-06-18T03:13:06Z 2024-06-18T03:13:06Z by&#160;Keskin, Hilal.<br/><a href="http://hdl.handle.net/11147/3547">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 2024-06-18T03:13:06Z 2024-06-18T03:13:06Z 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/> Development of fermented vegan food formulations with improved angiotensin-i converting enzyme inhibitory (ACE-I) activity ent://SD_ILS/0/SD_ILS:2335743 2024-06-18T03:13:06Z 2024-06-18T03:13:06Z by&#160;Esen, Berna, author.<br/><a href="https://hdl.handle.net/11147/13254">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Techno-functional properties of bakery products containing legume and nut flours ent://SD_ILS/0/SD_ILS:2342676 2024-06-18T03:13:06Z 2024-06-18T03:13:06Z by&#160;Doğruer, Ilgın, author.<br/><a href="https://hdl.handle.net/11147/13943">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Innovative food applications of novel multifunctional active edible gel fillings and coatings ent://SD_ILS/0/SD_ILS:2342360 2024-06-18T03:13:06Z 2024-06-18T03:13:06Z by&#160;Barış Kavur, Pelin, author.<br/><a href="https://hdl.handle.net/11147/13478">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Development of novel functional foods from turkish kabuli type chickpeas ent://SD_ILS/0/SD_ILS:531028 2024-06-18T03:13:06Z 2024-06-18T03:13:06Z by&#160;Şahin, Damla &Ouml;yk&uuml;, author.<br/><a href="http://hdl.handle.net/11147/4464">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Characterization of antioxdant activity and protein functionality in some legume cultivars grown in Turkey ent://SD_ILS/0/SD_ILS:85401 2024-06-18T03:13:06Z 2024-06-18T03:13:06Z by&#160;Aydemir, Levent Yurdaer.<br/><a href="http://hdl.handle.net/11147/3928">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/> Characterization and modification of antioxidant proteins from plat materials ent://SD_ILS/0/SD_ILS:16606 2024-06-18T03:13:06Z 2024-06-18T03:13:06Z by&#160;Arcan, İskender.<br/><a href="http://hdl.handle.net/11147/3234">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/> Production of functional packaging materials by use of biopreservatives ent://SD_ILS/0/SD_ILS:16509 2024-06-18T03:13:06Z 2024-06-18T03:13:06Z by&#160;Mecitoğlu G&uuml;&ccedil;bilmez, &Ccedil;iğdem.<br/><a href="http://hdl.handle.net/11147/3214">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/> Production of high quality functional proteins from legumes and plant based agroindustrial wastes and byproducts ent://SD_ILS/0/SD_ILS:468223 2024-06-18T03:13:06Z 2024-06-18T03:13:06Z by&#160;Aydemir, Levent Yurdaer, author.<br/><a href="http://hdl.handle.net/11147/4237">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/>