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Language : turkish Subject : cake Subject : gluten-free foods Filter by : Subject

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Academic Journal

DİYET LİFİ İLE ZENGİNLEŞTİRİLMİŞ GLUTENSİZ KEK HAMURLARININ YÜKSEK GENLİKLİ SALINIMLI KAYMA ANALİZİ (LAOS) İLE REOLOJİK KARAKTERİZASYONU.

Authors : Özyiğit, Esra¹; Eren, İsmail²; Kumcuoğlu, Seher¹

Subjects: *DIETARY fiber; *RICE flour; *BUCKWHEAT

Source: GIDA: The Journal of Food. 2020, Vol. 45 Issue 2, p356-368. 13p. 5 Charts, 3 Graphs.

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Academic Journal

Glutensiz Bisküvi Unu Formülasyonunun Yanıt Yüzey Yöntemi Kullanılarak Optimizasyonu.

Authors : Hayıt, Fatma¹ ; Gül, Hülya²

Source: Academic Food Journal / Akademik GIDA. nis-haz2019, Vol. 17 Issue 2, p185-192. 8p.

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Academic Journal

Mikroenkapsüle Çam Propolisinin Top Kek Üretiminde Kullanılması.

Authors : ACUN, Sultan; GÜL, Hülya

Subjects: CUPCAKES; AGE groups; CAKE

Source: Journal of the Institute of Science & Technology / Fen Bilimleri Estitüsü Dergisi; Jun2021, Vol. 11 Issue 2, p1205-1217, 13p

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Academic Journal

Maş Fasulyesi (Vigna radiata L.) ve Glutensiz Gıdalarda Kullanım Potansiyeli.

Authors : Taşkın, Bilge

Subjects: OXIDANT status; CHEMICAL properties; GLUTEN-free foods

Source: Academic Food Journal / Akademik GIDA; eki-ara2019, Vol. 17 Issue 4, p546-552, 7p

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Dissertation/ Thesis

Dirençli nişasta ve yer elması ununun kek üretiminde kullanımı ; Utilization of resistant starch and Jerusalem artichoke flour in cake production

Authors : Ceylan, Hacer;

Subjects: Dirençli nişasta; Guar gam; Kek

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