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Showing 8 out of a total of 8 results for community: Mühendislik ve Mimarlık Fakültesi / Faculty of Engineering and Architecture.
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Hydration level significantly impacts the freezable - and unfreezable -water contents of native and modified starches
Gerçekaslan, Kamil Emre
(
SCIELO
,
2021-04-30
)
Effect of potato flour substıtute to wheat flour on the physıcal qualıty propertıes of cupcake
Gerçekaslan, Kamil Emre
;
Boz, Hüseyin
(
Gıda Teknolojisi Derneği
,
2020
)
Textural properties of Köftür, a fruit based dessert
Gerçekaslan, Kamil Emre
;
Aktaş, Nesimi
(
SCIELO
,
2020-12
)
Effect of potato flour substıtute to wheat flour on the physical quality properties of cupcake
Gerçekaslan, Kamil Emre
;
Boz, Hüseyin
(
Gıda teknolojisi derneği
,
2020
)
Pumpkin seed oil as a partial animal fat replacer in bologna-type sausages
Uzlaşır, Türkan
;
Aktaş, Nesimi
;
Gerçekaslan, Kamil Emre
(
2020
)
Glass transition and sorption properties of köftür: a dehydrated fruit-based product
Aktaş, Nesimi
;
Gerçekaslan, Kamil Emre
(
SCIELO
,
2020-12
)
Pumpkin seed oil as a partial animal fat replacer in bologna-type sausages
Aktaş, Nesimi
;
Gerçekaslan, Kamil Emre
;
Uzlaşır, Türkan
(
2021
)
Glass transition and sorption properties of köftür: a dehydrated fruit-based product
Aktaş, Nesimi
;
Gerçekaslan, Kamil Emre
(
2021
)
Toplam kayıt 8, listelenen: 1-8
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Gerçekaslan, Kamil Emre (8)
Aktaş, Nesimi (5)
Boz, Hüseyin (2)
Uzlaşır, Türkan (2)
Konu
textural properties (3)
Bologna type sausage (2)
Cupcake (2)
Differential scanning calorimetry (2)
Glass transition temperature (2)
Köftür (2)
potato flour (2)
Pumpkin seed oil (2)
quality parameters (2)
Sorption isotherm (2)
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Date Issued
2021 (3)
2020 (5)