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2. 
Techno-functional properties of bakery products containing legume and nut flours için kapak resmi
Techno-functional properties of bakery products containing legume and nut flours
Techno-functional properties of bakery products containing legume and nut flours
by 
Doğruer, Ilgın, author.
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El Yazması
Alıntı: 
dough samples that contain double and triple composite flours are grouped based on their formulations
3. 
Structural changes of gliadins during sourdough fermentation as a promissing approach to gluten-free diet için kapak resmi
Structural changes of gliadins during sourdough fermentation as a promissing approach to gluten-free diet
Structural changes of gliadins during sourdough fermentation as a promissing approach to gluten-free diet
by 
Kömen, Gökçen.
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Format: 
El Yazması
Alıntı: 
inoculation and chemically acidified dough were prepared. During 48 h of fermentation, changes in pH, acidity
4. 
Development of a functional snack için kapak resmi
Development of a functional snack
Development of a functional snack
by 
Maşa, Zeynep Tuğba, author.
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Alıntı: 
and used in developing functional snacks. In this study, vegetable chips dough was prepared with 40
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