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Structural changes of gliadins during sourdough fermentation as a promissing approach to gluten-free diet

Kömen, Gökçen.

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Structural changes of gliadins during sourdough fermentation as a promissing approach to gluten

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

Kahraman, Gökçen, author.

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

Physical and spectroscopic characterization of bakery products made from different flour mixtures

Tuna, Ayça, author.

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Gluten-free foods.

Techno-functional properties of bakery products containing legume and nut flours

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

Piezocatalytic and piezoelectric properties of P(VDF) and its copolymer/terpolymer films

Tengizdeniz, Ceren, author.

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differentiate samples of different gluten-free flour mixtures. Yeast bread containing 15% hazelnut flour was

Physical and antimicrobial properties of biofilms containing natural antimicrobial agents

Türe, Hasan.

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from gluten (WG) and methyl cellulose (MC) with incorporation of activated lactoferrin (ALF), rosemary

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