{"id":931,"date":"2021-03-10T12:11:14","date_gmt":"2021-03-10T09:11:14","guid":{"rendered":"http:\/\/ijfer.aydin.edu.tr\/?page_id=931"},"modified":"2021-04-13T16:23:36","modified_gmt":"2021-04-13T13:23:36","slug":"2019-ekim-cilt-5-sayi-2","status":"publish","type":"page","link":"https:\/\/ijfer.aydin.edu.tr\/tr\/2019-ekim-cilt-5-sayi-2\/","title":{"rendered":"2019 EK\u0130M C\u0130LT 5 SAYI 2"},"content":{"rendered":"

\u0130STANBUL AYDIN \u00dcN\u0130VERS\u0130TES\u0130<\/strong><\/p>\n

INTERNATIONAL JOURNAL OF FOOD ENGINEERING RESEARCH\u00a0<\/strong><\/p>\n

IJFER EK\u0130M 2019<\/strong><\/p>\n

ISSN:\u00a0<\/strong>2149-5777<\/p>\n

Cilt:<\/strong> 5\u00a0 –\u00a0 Say\u0131:<\/strong> 2<\/p>\n

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DOI:\u00a0<\/strong>10.17932\/IAU.IJFER.2015.003\/2019.502<\/p>\n

[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]<\/p>\n

[su_button url=”\/wp-content\/uploads\/2021\/03\/editor-mesaji-502.pdf” icon=”icon: file-pdf-o”]Edit\u00f6r\u00fcn Mesaj\u0131[\/su_button]<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Ara\u015ft\u0131rma Makaleleri<\/strong><\/p>\n

[su_table responsive=”yes”]<\/p>\n\n\n\n\n\n\n\n\n\n\n
Gluten-Free Bread Production from Corn and Determination of Sensory Properties<\/b><\/p>\n

Tu\u011fba G\u00dcNER<\/p>\n

Z. Dilek HEPERKAN<\/td>\n

[su_button url=”\/wp-content\/uploads\/2021\/03\/ijfer_v05i2001.pdf” icon=”icon: file-pdf-o”]PDF[\/su_button]<\/td>\n<\/tr>\n
Sourdough Yeasts in Bread Making: A Review<\/b><\/p>\n

Bihter YILDIZ<\/p>\n

Tu\u011f\u00e7e CEYHAN<\/p>\n

Avni \u00c7AKICI<\/td>\n

[su_button url=”\/wp-content\/uploads\/2021\/03\/ijfer_v05i2002.pdf” icon=”icon: file-pdf-o”]PDF[\/su_button]<\/td>\n<\/tr>\n
Production of Sugar Alcohols with Biotechnological Methods<\/b><\/p>\n

Elif \u00c7AKIR<\/td>\n

[su_button url=”\/wp-content\/uploads\/2021\/03\/ijfer_v05i2003.pdf” icon=”icon: file-pdf-o”]PDF[\/su_button]<\/td>\n<\/tr>\n
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[\/su_table]<\/p>\n","protected":false},"excerpt":{"rendered":"

\u0130STANBUL AYDIN \u00dcN\u0130VERS\u0130TES\u0130 INTERNATIONAL JOURNAL OF FOOD ENGINEERING RESEARCH\u00a0 IJFER EK\u0130M 2019 ISSN:\u00a02149-5777 Cilt: 5\u00a0 –\u00a0 Say\u0131: 2 DOI:\u00a010.17932\/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”]Edit\u00f6r\u00fcn Mesaj\u0131[\/su_button]   Ara\u015ft\u0131rma Makaleleri [su_table responsive=”yes”] Gluten-Free Bread Production from Corn and Determination of Sensory Properties Tu\u011fba G\u00dcNER Z. Dilek HEPERKAN [su_button url=”\/wp-content\/uploads\/2021\/03\/ijfer_v05i2001.pdf” icon=”icon: file-pdf-o”]PDF[\/su_button] Sourdough […]<\/p>\n","protected":false},"author":5,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-931","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/ijfer.aydin.edu.tr\/tr\/wp-json\/wp\/v2\/pages\/931","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ijfer.aydin.edu.tr\/tr\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/ijfer.aydin.edu.tr\/tr\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/ijfer.aydin.edu.tr\/tr\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/ijfer.aydin.edu.tr\/tr\/wp-json\/wp\/v2\/comments?post=931"}],"version-history":[{"count":4,"href":"https:\/\/ijfer.aydin.edu.tr\/tr\/wp-json\/wp\/v2\/pages\/931\/revisions"}],"predecessor-version":[{"id":948,"href":"https:\/\/ijfer.aydin.edu.tr\/tr\/wp-json\/wp\/v2\/pages\/931\/revisions\/948"}],"wp:attachment":[{"href":"https:\/\/ijfer.aydin.edu.tr\/tr\/wp-json\/wp\/v2\/media?parent=931"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}