YÖKSİS Makale Veritabanı

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

An evaluation based on energy and exergy analyses in SI engine fueled with waste bread bioethanol-gasoline blends

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

An evaluation based on energy and exergy analyses in SI engine fueled with waste bread bioethanol-gasoline blends

An evaluation based on energy and exergy analyses in SI engine fueled with waste bread bioethanol-gasoline blends

Changes in the bioactivity of einkorn wheat during the maturation period and theireffect on the properties of einkorn bread

Changes in the bioactivity of einkorn wheat during the maturation period and theireffect on the properties of einkorn bread

Refractance window drying in the production of instant bakers yeast and its effect on the quality characteristics of bread

Evaluation of yield, quality and water productivity of bread wheat cultivated under supplemental irrigation strategies in semi‑arid conditions

xAgrotriticum spp.: Quality properties of a potential perennial cereal candidate for sustainable agriculture

Transcriptome Analysis Reveals Key Genes Involved in the Response of Triticum urartu to Boron Toxicity Stress

Transcriptome Analysis Reveals Key Genes Involved in the Response of Triticum urartu to Boron Toxicity Stress

Evaluating Total Phenolic Content, Antioxidant Activity, High Molecular Weight Glutenin Subunits (HMW-GS), and Grain Yield Parameters of Cultivated Wheat and Hybrids