by
Kömen, Gökçen.
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Structural changes of gliadins during sourdough fermentation as a promissing approach to gluten
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Kahraman, Gökçen, author.
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Development of gluten-free bread formulations based on chickpea flour: Optimization of formulation
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Tuna, Ayça, author.
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Gluten-free foods.
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Doğruer, Ilgın, author.
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water when compared to the other flours used in the formulation of gluten-free cookies. Its capacity to
by
Tengizdeniz, Ceren, author.
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differentiate samples of different gluten-free flour mixtures. Yeast bread containing 15% hazelnut flour was
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Türe, Hasan.
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from gluten (WG) and methyl cellulose (MC) with incorporation of activated lactoferrin (ALF), rosemary
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