Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Asli Yukselci Kilci"'
Publikováno v:
The FASEB Journal. 27
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ea37ee475bd4ed9c5ce2e72866d0ec9
https://doi.org/10.1096/fasebj.27.1_supplement.1065.27
https://doi.org/10.1096/fasebj.27.1_supplement.1065.27
Autor:
Yasemin Şahan, Guler Celik, Asli Yukselci Kilci, Dilek Dülger, Emine Aydin, Ayse Neslihan Dundar, Duygu Gocmen, F. Betul Kaplan
Publikováno v:
Journal of Agricultural Science. 5
Oleaster flours (OFs) were produced from two different genotypes (G1 and G2) by two different methods (oleaster mesocarp flour: OMF and oleaster mesocarp flour with pericarp: OMFP). In this study, OFs were used to replace wheat flour in the cookie fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::492cfd6835cdbc7e24d2623925e191b4
https://doi.org/10.5539/jas.v5n2p160
https://doi.org/10.5539/jas.v5n2p160
Autor:
Duygu Gocmen, Asli Yukselci Kilci
Publikováno v:
Journal of Agricultural Science. 4
Tarhana is a traditional Turkish fermented cereal based food, made from wheat flour, bakers’ yeast, yogurt and different vegetables. After fermentation, the tarhana dough is dried and milled. Tarhana powder is most often used in the form of soup. I
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ca4f188eee3ed0473e60badf008990e
https://doi.org/10.5539/jas.v4n11p72
https://doi.org/10.5539/jas.v4n11p72