2019 EKİM CİLT 5 SAYI 2

İSTANBUL AYDIN ÜNİVERSİTESİ

INTERNATIONAL JOURNAL OF FOOD ENGINEERING RESEARCH

IJFER EKİM 2019

ISSN: 2149-5777

Cilt: 5 – Sayı: 2

DOI: 10.17932/IAU.IJFER.2015.003/2019.502

Araştırma Makaleleri

Gluten-Free Bread Production from Corn and Determination of Sensory Properties Tuğba GÜNER Z. Dilek HEPERKAN	PDF
Sourdough Yeasts in Bread Making: A Review Bihter YILDIZ Tuğçe CEYHAN Avni ÇAKICI	PDF
Production of Sugar Alcohols with Biotechnological Methods Elif ÇAKIR	PDF