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by
Şelale, Hatice.
Format:
El Yazması
Alıntı:
Proteomic basis of drought tolerance in chickpea/ Şelale, Hatice.
by
Keskin, Hilal.
Format:
El Yazması
Alıntı:
Physiological and biochemical characterization of drought tolerance in chickpea/ Keskin, Hilal.
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by
Kahraman, Gökçen, author.
Format:
El Yazması
Alıntı:
Development of gluten-free bread formulations based on chickpea flour: Optimization of formulation
by
Esen, Berna, author.
Format:
El Yazması
Alıntı:
as vegan mayonnaise-based salad dressings prepared using chickpea aquafaba and plant-based milk
by
Doğruer, Ilgın, author.
Format:
El Yazması
Alıntı:
chickpea-carob flours) and triple composite flours (chickpea-hazelnut-carob flours) were assessed. The findings
by
Barış Kavur, Pelin, author.
Format:
El Yazması
Alıntı:
ultrasonic homogenization (US) to prepare a composite of chitosan (CHI) with chickpea proteins (CP) (CHI:CP
by
Şahin, Damla Öykü, author.
Format:
El Yazması
Alıntı:
The aim of this thesis is to obtain novel functional chickpea and chickpea products by
by
Aydemir, Levent Yurdaer.
Format:
El Yazması
Alıntı:
contrast, chickpea protein extracts showed moderate water absorption and gelling capacity.Chickpea protein
by
Arcan, İskender.
Format:
El Yazması
Alıntı:
chromatography increased the antioxidant capacity of thermally processed chick-pea proteins. The DEAE cellulose
by
Mecitoğlu Güçbilmez, Çiğdem.
Format:
El Yazması
Alıntı:
crude thermally processed chick-pea proteins (TP-CP) and sericine in combination with LSZ and LPS into
by
Aydemir, Levent Yurdaer, author.
Format:
El Yazması
Alıntı:
gelatin. The chickpea proteins got extremely high water (4.9-7.9 g/g) and oil (10.9-14.6 g/g) absorption
11 sonuç bulundu
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