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Onur Çiçek Eskişehir Osmangazi Üniversitesi
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0009-0007-4723-7741

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Food Engineering

Institution

Eskişehir Osmangazi Üniversitesi

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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