Search Results for Dough - Narrowed by: Tez Koleksiyonu SirsiDynix Enterprise https://catalog.iyte.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dDough$0026qf$003dLOCATION$002509Raf$002bLokasyonu$0025091$00253ATHESIS$002509Tez$002bKoleksiyonu$0026rm$003dTEZ$002bKOLEKSIYONU0$00257C$00257C$00257C1$00257C$00257C$00257C0$00257C$00257C$00257Ctrue$0026te$003dILS$0026ps$003d300? 2024-05-31T22:56:35Z 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 2024-05-31T22:56:35Z 2024-05-31T22:56:35Z 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/> Techno-functional properties of bakery products containing legume and nut flours ent://SD_ILS/0/SD_ILS:2342676 2024-05-31T22:56:35Z 2024-05-31T22:56:35Z 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/> Structural changes of gliadins during sourdough fermentation as a promissing approach to gluten-free diet ent://SD_ILS/0/SD_ILS:110015 2024-05-31T22:56:35Z 2024-05-31T22:56:35Z by&#160;K&ouml;men, G&ouml;k&ccedil;en.<br/><a href="http://hdl.handle.net/11147/3061">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/> Development of a functional snack ent://SD_ILS/0/SD_ILS:2342964 2024-05-31T22:56:35Z 2024-05-31T22:56:35Z by&#160;Maşa, Zeynep Tuğba, author.<br/><a href="https://hdl.handle.net/11147/14104">Access to Electronic Versiyon</a><br/>Format:&#160;El Yazması<br/> Preparation and characterization of chitosan/calcium phosphate based composite biomaterials/Oktay Yıldırım; thesis advisor Muhsin &Ccedil;ift&ccedil;ioğlu. ent://SD_ILS/0/SD_ILS:16824 2024-05-31T22:56:35Z 2024-05-31T22:56:35Z by&#160;Yıldırım, Oktay.<br/><a href="http://hdl.handle.net/11147/3299">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/>