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Kahraman, Gökçen, author.
Format:
El Yazması
Alıntı:
, evaluation of dough properties and bread quality / Kahraman, Gökçen, author.
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Doğruer, Ilgın, author.
Format:
El Yazması
Alıntı:
dough samples that contain double and triple composite flours are grouped based on their formulations
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by
Kömen, Gökçen.
Format:
El Yazması
Alıntı:
inoculation and chemically acidified dough were prepared. During 48 h of fermentation, changes in pH, acidity
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Maşa, Zeynep Tuğba, author.
Format:
El Yazması
Alıntı:
and used in developing functional snacks. In this study, vegetable chips dough was prepared with 40
by
Yıldırım, Oktay.
Format:
El Yazması
Alıntı:
increased with the increasing porosifier content at the porous ceramics prepared by dough method and dry
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