Search Results for Dough - Narrowed by: Tez KoleksiyonuSirsiDynix Enterprisehttps://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?2024-05-31T22:56:35ZDevelopment of gluten-free bread formulations based on chickpea flour: Optimization of formulation, evaluation of dough properties and bread qualityent://SD_ILS/0/SD_ILS:13524112024-05-31T22:56:35Z2024-05-31T22:56:35Zby Kahraman, Gökçen, author.<br/><a href="http://hdl.handle.net/11147/5738">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:23426762024-05-31T22:56:35Z2024-05-31T22:56:35Zby Doğruer, Ilgın, author.<br/><a href="https://hdl.handle.net/11147/13943">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Structural changes of gliadins during sourdough fermentation as a promissing approach to gluten-free dietent://SD_ILS/0/SD_ILS:1100152024-05-31T22:56:35Z2024-05-31T22:56:35Zby Kömen, Gökçen.<br/><a href="http://hdl.handle.net/11147/3061">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Development of a functional snackent://SD_ILS/0/SD_ILS:23429642024-05-31T22:56:35Z2024-05-31T22:56:35Zby Maşa, Zeynep Tuğba, author.<br/><a href="https://hdl.handle.net/11147/14104">Access to Electronic Versiyon</a><br/>Format: El Yazması<br/>Preparation and characterization of chitosan/calcium phosphate based composite biomaterials/Oktay Yıldırım; thesis advisor Muhsin Çiftçioğlu.ent://SD_ILS/0/SD_ILS:168242024-05-31T22:56:35Z2024-05-31T22:56:35Zby Yıldırım, Oktay.<br/><a href="http://hdl.handle.net/11147/3299">Access to Electronic Version.</a><br/>Format: El Yazması<br/>