İSTANBUL AYDIN UNIVERSITY
INTERNATIONAL JOURNAL OF FOOD ENGINEERING RESEARCH
IJFER OCTOBER 2019
ISSN: 2149-5777
Volume: 5 – Issue: 2
DOI: 10.17932/IAU.IJFER.2015.003/2019.502
[su_button url=”/wp-content/uploads/2021/03/10.17932IAU.IJFER_.2015.0032019.502.pdf” icon=”icon: file-pdf-o”]IJFER Ekim 2019[/su_button]
[su_button url=”/wp-content/uploads/2021/03/editor-mesaji-502.pdf” icon=”icon: file-pdf-o”]Editörün Mesajı[/su_button]
Research Articles
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| Gluten-Free Bread Production from Corn and Determination of Sensory Properties
Tuğba GÜNER Z. Dilek HEPERKAN |
[su_button url=”/wp-content/uploads/2021/03/ijfer_v05i2001.pdf” icon=”icon: file-pdf-o”]PDF[/su_button] |
| Sourdough Yeasts in Bread Making: A Review
Bihter YILDIZ Tuğçe CEYHAN Avni ÇAKICI |
[su_button url=”/wp-content/uploads/2021/03/ijfer_v05i2002.pdf” icon=”icon: file-pdf-o”]PDF[/su_button] |
| Production of Sugar Alcohols with Biotechnological Methods
Elif ÇAKIR |
[su_button url=”/wp-content/uploads/2021/03/ijfer_v05i2003.pdf” icon=”icon: file-pdf-o”]PDF[/su_button] |
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