Search Results for Chickpea. - Narrowed by: TezSirsiDynix Enterprisehttps://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?2024-06-18T03:13:06ZProteomic basis of drought tolerance in chickpeaent://SD_ILS/0/SD_ILS:293372024-06-18T03:13:06Z2024-06-18T03:13:06Zby Şelale, Hatice.<br/><a href="http://hdl.handle.net/11147/3521">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Physiological and biochemical characterization of drought tolerance in chickpeaent://SD_ILS/0/SD_ILS:3677452024-06-18T03:13:06Z2024-06-18T03:13:06Zby Keskin, Hilal.<br/><a href="http://hdl.handle.net/11147/3547">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:13524112024-06-18T03:13:06Z2024-06-18T03:13:06Zby Kahraman, Gökçen, author.<br/><a href="http://hdl.handle.net/11147/5738">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Development of fermented vegan food formulations with improved angiotensin-i converting enzyme inhibitory (ACE-I) activityent://SD_ILS/0/SD_ILS:23357432024-06-18T03:13:06Z2024-06-18T03:13:06Zby Esen, Berna, author.<br/><a href="https://hdl.handle.net/11147/13254">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Techno-functional properties of bakery products containing legume and nut floursent://SD_ILS/0/SD_ILS:23426762024-06-18T03:13:06Z2024-06-18T03:13:06Zby Doğruer, Ilgın, author.<br/><a href="https://hdl.handle.net/11147/13943">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Innovative food applications of novel multifunctional active edible gel fillings and coatingsent://SD_ILS/0/SD_ILS:23423602024-06-18T03:13:06Z2024-06-18T03:13:06Zby Barış Kavur, Pelin, author.<br/><a href="https://hdl.handle.net/11147/13478">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Development of novel functional foods from turkish kabuli type chickpeasent://SD_ILS/0/SD_ILS:5310282024-06-18T03:13:06Z2024-06-18T03:13:06Zby Şahin, Damla Öykü, author.<br/><a href="http://hdl.handle.net/11147/4464">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Characterization of antioxdant activity and protein functionality in some legume cultivars grown in Turkeyent://SD_ILS/0/SD_ILS:854012024-06-18T03:13:06Z2024-06-18T03:13:06Zby Aydemir, Levent Yurdaer.<br/><a href="http://hdl.handle.net/11147/3928">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Characterization and modification of antioxidant proteins from plat materialsent://SD_ILS/0/SD_ILS:166062024-06-18T03:13:06Z2024-06-18T03:13:06Zby Arcan, İskender.<br/><a href="http://hdl.handle.net/11147/3234">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Production of functional packaging materials by use of biopreservativesent://SD_ILS/0/SD_ILS:165092024-06-18T03:13:06Z2024-06-18T03:13:06Zby Mecitoğlu Güçbilmez, Çiğdem.<br/><a href="http://hdl.handle.net/11147/3214">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Production of high quality functional proteins from legumes and plant based agroindustrial wastes and byproductsent://SD_ILS/0/SD_ILS:4682232024-06-18T03:13:06Z2024-06-18T03:13:06Zby Aydemir, Levent Yurdaer, author.<br/><a href="http://hdl.handle.net/11147/4237">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>