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المؤلفون: Şener, Özge
المساهمون: Uşak Üniversitesi
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3224::97f6be6886876f72622a91738738f066
https://hdl.handle.net/20.500.12636/5410 -
2
المؤلفون: Muhammed Sami Elgün, Nermin Bilgiçli
المصدر: Volume: 17, Issue: 3 329-341
Akademik Gıdaمصطلحات موضوعية: Ozone,Flour quality,Dough rheology,Bread quality,Wheat cultivars, Ozon,Un kalitesi,Hamur reolojisi,Ekmek kalitesi,Buğday çeşidi, Food Science
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e2858d27f041f7b0bb5f010f0007e61a
https://doi.org/10.24323/akademik-gida.647710 -
3
المؤلفون: GÜL, Hülya, ACUN, Sultan, HAYIT, Fatma, ŞİRİKÇİ, Bekir Sıtkı
المصدر: Volume: 16, Issue: 1 34-45
Ziraat Fakültesi Dergisiمصطلحات موضوعية: food and beverages, ekmek kalitesi,ekşi maya,geleneksel,Isparta, Bread quality,Isparta,sourdough,traditional, Food Science and Technology, Gıda Bilimi ve Teknolojisi
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=tubitakulakb::96fbbfdb73c8a04c1053666d153e8426
https://dergipark.org.tr/tr/pub/sduzfd/issue/62754/908422 -
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المؤلفون: Babaoğlu, Hümeyra Çetin
المساهمون: Akın, Nihat, Özkaya, Berrin, Enstitüler, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı
مصطلحات موضوعية: Ekşi hamur, Antioksidan aktivite, Ekmek kalitesi, Buğday kepeği, Wheat bran, Fitik asit, Defitinizasyon, Phenolic compounds, Bread quality, Antioxidant activity, Phytic acid, Fenolik madde, Sourdough, Dephytinization
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______4883::5b406e96707cfd72a7ee1ac3d637c243
https://hdl.handle.net/20.500.12395/42606 -
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المؤلفون: KURT, Mustafa, DİZLEK, Halef
المصدر: Issue: 18 445-453
Avrupa Bilim ve Teknoloji Dergisiمصطلحات موضوعية: Engineering, Ekmeklik buğday,Ekmek kalitesi,İki aşamalı tavlama,Tavlama prosesi, Mühendislik, Bread wheat,Bread quality,Two-step tempering,Tempering process
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=tubitakulakb::5b5446b7af9047968033f284b99e597c
https://dergipark.org.tr/tr/pub/ejosat/issue/52599/688149 -
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المؤلفون: Durmaz, Raziye
المساهمون: Sayaslan, Abdulvahit, Durmaz, Raziye
مصطلحات موضوعية: Nohut Mayası, Chickpea Yeast, RSM Optimization, Kurutma, Rsm Optimizasyonu, Ekmek Kalitesi, Drying, Bread quality
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3145::cbaa3858364b4e7a26187439e9e9114c
https://hdl.handle.net/11492/5643 -
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المؤلفون: Ahmet Sabri Ünsal, Mehmet Köten
المصدر: Volume: 45, Issue: 3 473-484
Gıdaمصطلحات موضوعية: Fen, Science, General Materials Science, Ekmek katkı maddeleri,düz ekmek,ekmek kalitesi,depolama, Bread additives,flat bread,bread quality,storage
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2ae48609bb12cbae2cb574b9ed776c27
https://dergipark.org.tr/tr/pub/gida/issue/53909/638118 -
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المؤلفون: SUNGUR, Başak, ERCAN, Recai
المصدر: Gıda, Vol 38, Iss 5, Pp 283-290 (2015)
Volume: 38, Issue: 5 283-290
Gıdaمصطلحات موضوعية: ekmek kalitesi, lcsh:TP368-456, Bread quality,frozen dough,hydrocolloids,response surface methodology (RSM),surfactants, dondurulmuş hamur, yüzey aktif maddeler, food and beverages, yüzey tepki metodu, Bread quality, frozen dough, ekmek kalitesi,dondurulmuş hamur,hidrokolloidler,yüzey tepki metodu,yüzey aktif maddeler, lcsh:Food processing and manufacture, response surface methodology (RSM), hidrokolloidler, surfactants, hydrocolloids
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::7d872bdf7d5ddd4aba9ebd976e53b4e9
http://dergipark.gov.tr/gidader/issue/6955/92760?publisher=gidadernegi -
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المؤلفون: M. Kürşat Demir, Adem Elgün, M. Şamil Argun
المصدر: Gıda, Vol 34, Iss 2, Pp 99-106 (2015)
مصطلحات موضوعية: Yayık altı suyu, lcsh:Food processing and manufacture, bread quality, butter milk, lcsh:TP368-456, süzme yogurt suyu, yoghurt whey, peynir altı suyu, Cheese whey, ekmek kalitesi
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doajarticles::0bbc2cc2f6c800f3a51d5d53049022d0
http://dergipark.gov.tr/gidader/issue/6845/91791?publisher=gidadernegi -
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المؤلفون: Yaparel, Ceren
المساهمون: Elmacı, Yeşim, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı
مصطلحات موضوعية: Prunus mahaleb, Mahlep, Sodium Reduced Bread, Bread, Mahaleb, Antioxidants, Bread quality, Ekmek Kalitesi, Bread With Mahaleb, Ekmeğin Antioksidan Aktivitesi, Mahlepli Ekmek, Food Engineering, Antioxidant Activity Of Bread, Quality Of Bread, Sodyumu Azaltılmış Ekmek, Gıda Mühendisliği
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a2c5b1f16b1652351e5b7d94396776c9
https://hdl.handle.net/11454/58854