YÖKSİS Makale Veritabanı

Comparison of Physico-Chemical Properties, Phytochemical Compositions and Sensory Characteristics of Wheat Breads Enriched with Coriander Seed Powder

Quality Evaluation of Bread Prepared from Wheat–Chufa Tuber Composite Flour

The effect of ginger (Zingiber officinale) powders at different concentrations on bioactive compounds, antioxidant activity, phenolic constituents, nutrients and sensory characteristics of wheat …