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

Effects of Alien Cytoplasms on Yield and Quality Traitsof Bread Wheat

Classification of bread wheat genotypes by machine learning algorithms

Classification of bread wheat genotypes by machine learning algorithms

Fiber Enrichment of Sourdough Bread by Inulin Rich Jerusalem artichoke Powder

Fibre 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

Non-Destructive Prediction of Bread Staling Using Artificial Intelligence Methods

Non-Destructive Prediction of Bread Staling Using Artificial Intelligence Methods

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

The Effects of Heat-Moisture Modified Tapioca Starch on Dough Rheology and Bread Quality

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

Monitoring of Se contents of bread and durum wheat grains provided from different locations