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Zeynep Sude Üstünkaya It is not affiliated with an institution
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Food Engineering

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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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