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