Item request has been placed!

Item request cannot be made.

Processing Request

Search Results

Display Settings

Results per page: 10

Sort By: Relevance

Filter

Your Filters

Content Provider : Academic Search Ultimate Subject : gluten Filter by : Subject

Reset filters

Item request has been placed!

Item request cannot be made.

Processing Request

Academic Journal

Gluten Status in Gluten-Free Pastry and Bakery Products Produced in Istanbul, Turkey.

Authors : Kaya, Yeliz Miral¹; Dinçsoy, Ayşen Çoban²

Source: Academic Food Journal / Akademik GIDA. nis-haz2023, Vol. 21 Issue 2, p151-157. 7p.

Record details

Read Online Read More Add to Saved list

Academic Journal

PRODUTO DE PANIFICAÇÃO COM FARINHA DE ARROZ ENRIQUECIDA COM FARINHA DE ORA-PRO-NÓBIS (Pereskia aculeata).

Authors : BENETOLE, Bianca Martins; GOMES, Winston Pinheiro Claro; CAMPOS, Stéfane Verde de

Source: Nucleus (16786602). 2020, Vol. 17 Issue 2, p183-198. 16p.

Record details

Read Online Read More Add to Saved list

Academic Journal

INVESTIGATION OF THE TECHNOLOGICAL PROPERTIES OF EMMER FLOUR.

Authors : Zaparenko, A.¹ ; Didenko, S.²; Holyk, O.²

Source: Food Science & Technology (2073-8684). 2020, Vol. 14 Issue 2, p111-119. 9p.

Record details

Read Online Read More Add to Saved list

Academic Journal

SİYEZ ( Triticum monococcum) VE BUĞDAY (Triticum aestivum) UNU İÇERİKLİ YAŞ TARHANA İLE ÜRETİLEN ÇÖREKLERİN BİYOAKTİF, FİZİKOKİMYASAL, DUYUSAL VE RAF ÖMRÜ KALİTE PARAMETRELERİNİN İNCELENMESİ.

Authors : Şahin, Bilge¹; Ertop, Müge Hendek¹

Source: GIDA: The Journal of Food. 2023, Vol. 48 Issue 4, p698-714. 17p.

Record details

Read Online Read More Add to Saved list

Conference

RESEARCH ON OBTAINING A MIXTURE FROM FLOUR FOR MANUFACTURE BAKERY PRODUCTS WITH HIGH NUTRITIONAL VALUE.

Authors : Dinu, Monica¹; Constantinescu, Gabriela²; Oroian, Mircea²

Source: Proceedings of the International Multidisciplinary Scientific GeoConference SGEM. 2013, p227-234. 8p.

Record details

Read Online Read More Add to Saved list

Academic Journal

ارزیابی تاثیر افزودن آنزیم آلفا آمیلاز و اسید اسکوربیک بر ویژگی هاي رئولوژیکی خمیر آرد گندم.

Authors : میترا حق پناه کوچ¹; ماندانا طایفه² ; سید مصطفی صادقی³

Source: Journal of Food Science & Technology (2008-8787). Mar2022, Vol. 18 Issue 121, p69-79. 11p.

Record details

Read Online Read More Add to Saved list

Academic Journal

INFLUENCE OF SOY FLOUR IN BAKED PRODUCTS.

Authors : SANA, MAJLINDA¹ ; XHABIRI, GAFUR²; SEFERI, ELTON³

Source: Albanian Journal of Agricultural Sciences. 2012, Vol. 11 Issue 4, p255-259. 5p.

Record details

Read Online Read More Add to Saved list

Academic Journal

DONDURULMUŞ EKMEK HAMURU VE SON ÜRÜN KALİTESİNİN İYİLEŞTİRİLMESİNDE FORMÜL BİLEŞENLERİNİN ETKİLERİ.

Authors : Ertop, Müge Hendek¹ (AUTHOR) muge; Etgü, Hakiye² (AUTHOR); Hayta, Mehmet³ (AUTHOR)

Source: GIDA: The Journal of Food. 2012, Vol. 37 Issue 1, p55-62. 8p.

Record details

Read Online Read More Add to Saved list

Academic Journal

Gluten contamination in gluten-free bakery products: a risk for coeliac disease patients.

Authors : Farage, Priscila¹; de Medeiros Nóbrega, Yanna Karla²; Pratesi, Riccardo²

Source: Public Health Nutrition. Feb2017, Vol. 20 Issue 3, p413-416. 4p.

Record details

Otoklavlama-Retrogradasyon yöntemi uygulanarak pirinç nişastasından elde edilen enzime dirençli nişastanın ekmek hamuru reolojisi ve ekmeğin bazı kimyasal özellikleri üzerine etkisi.

Authors : DEMİREKİN, Ayşe¹ ; GÜL, Hülya¹

Source: Pamukkale University Journal of Engineering Sciences. 2021, Vol. 27 Issue 7, p807-812. 6p.

Record details

Read Online Read More Add to Saved list