YÖKSİS Makale Veritabanı

Use of tea fibers as a source of dietary fiber in wheat flour and bread

A research on fuel properties of bioethanol produced from waste bread

Classification of bread wheat genotypes by machine learning algorithms

Classification of bread wheat genotypes by machine learning algorithms

Fibre Enrichment of Sourdough Bread by Inulin Rich Jerusalem Artichoke Powder

Fiber Enrichment of Sourdough Bread by Inulin Rich Jerusalem artichoke Powder

Classification of bread wheat varieties with a combination of deep learning approach

Classification of bread wheat varieties with a combination of deep learning approach

Impact of inert and inhibitor baking atmosphere on HMF and acrylamide formation in bread

Effect of pentosanase on dough and bread properties produced by different types of flours

Correlation of Bread Staling and Starch Digestibility and Role of Carboxymethyl Cellulose

Analysis of selected deep features with CNN-SVM-based for bread wheat seed classification

Effect of Immature Wheat Flour on Nutritional and Technological Quality of Sourdough Bread

Effect of immature wheat flour on nutritional and technological quality of sourdough bread

Effect of sodium metabisulphite addition and baking temperature on Maillard reaction in bread

Effect of nitric oxide on the tolerance mechanism of bread wheat genotypes under salinity stress

Effect of nitric oxide on the tolerance mechanşsm of bread wheat genotypes under drought stress

Investigation of the effects of wheat bran with enhanced functionality by nixtamalization on bread properties

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