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1.
by
Tuna, Ayça, author.
Format:
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Alıntı:
Physical and spectroscopic characterization of bakery products made from different flour mixtures/
by
Yaşayanlar, Yonca, author.
Format:
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executed using the uniaxial direct tension test results of two different FRC mixtures. In addition, single
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by
Tengizdeniz, Ceren, author.
Format:
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Alıntı:
differentiate samples of different gluten-free flour mixtures. Yeast bread containing 15% hazelnut flour was
by
Önol, Ayşenur Başar, author.
Format:
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Alıntı:
cationic lipid DSTAP mixtures for coating negatively charged Fucoidan. The most stable liposomes with a
by
Maşa, Zeynep Tuğba, author.
Format:
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the design, it was decided to bake thirteen different mixtures at three different temperatures and to
by
Ülker, Sevkan, author.
Format:
El Yazması
Alıntı:
mixtures showed a very good agreement with the experimental elastic modulus values and a numerical model of
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