Search Results for Chickpea.

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Development of gluten-free bread formulations based on chickpea flour: Optimization of formulation, evaluation of dough properties and bread quality için kapak resmi

Development of gluten-free bread formulations based on chickpea flour: Optimization of formulation, evaluation of dough properties and bread quality

Development of gluten-free bread formulations based on chickpea flour: Optimization of formulation, evaluation of dough properties and bread quality

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Kahraman, Gökçen, author.

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Development of gluten-free bread formulations based on chickpea flour: Optimization of formulation

2.

Development of fermented vegan food formulations with improved angiotensin-i converting enzyme inhibitory (ACE-I) activity için kapak resmi

Development of fermented vegan food formulations with improved angiotensin-i converting enzyme inhibitory (ACE-I) activity

Development of fermented vegan food formulations with improved angiotensin-i converting enzyme inhibitory (ACE-I) activity

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Esen, Berna, author.

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as vegan mayonnaise-based salad dressings prepared using chickpea aquafaba and plant-based milk

3.

Innovative food applications of novel multifunctional active edible gel fillings and coatings için kapak resmi

Innovative food applications of novel multifunctional active edible gel fillings and coatings

Innovative food applications of novel multifunctional active edible gel fillings and coatings

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Barış Kavur, Pelin, author.

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ultrasonic homogenization (US) to prepare a composite of chitosan (CHI) with chickpea proteins (CP) (CHI:CP

4.

Development of novel functional foods from turkish kabuli type chickpeas için kapak resmi

Development of novel functional foods from turkish kabuli type chickpeas

Development of novel functional foods from turkish kabuli type chickpeas

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Şahin, Damla Öykü, author.

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The aim of this thesis is to obtain novel functional chickpea and chickpea products by

5.

Production of high quality functional proteins from legumes and plant based agroindustrial wastes and byproducts için kapak resmi

Production of high quality functional proteins from legumes and plant based agroindustrial wastes and byproducts

Production of high quality functional proteins from legumes and plant based agroindustrial wastes and byproducts

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Aydemir, Levent Yurdaer, author.

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gelatin. The chickpea proteins got extremely high water (4.9-7.9 g/g) and oil (10.9-14.6 g/g) absorption

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