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Nida Sarsılmazer ESKİŞEHİR OSMANGAZİ ÜNİVERSİTESİ, ZİRAAT FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ, GIDA MÜHENDİSLİĞİ ANABİLİM DALI
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Food Engineering

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ESKİŞEHİR OSMANGAZİ ÜNİVERSİTESİ, ZİRAAT FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ, GIDA MÜHENDİSLİĞİ ANABİLİM DALI

Publications

Physicochemical, dough rheological and gluten aggregation properties of flours used in the production of flat breads in Eskişehir
Authors: Yaşar Karaduman , Onur Çiçek , Nida Sarsilmazer , Zeynep Sude Üstünkaya , Eren Kaymak , Merve Yüksel
Published: 2024 , European Food Science and Engineering
DOI: 10.55147/efse.1493110
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European Food Science and Engineering
European Food Science and Engineering
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