Discover open access scientific publications

Search, annotate, share and cite publications

Publications by Ilkem Demirkesen

Erratum To: Quality of Gluten-Free Bread Formulations Baked in Different Ovens

Food and Bioprocess Technology

Manufacturing Engineering

Process Chemistry

English

Related publications

Influence of Different Flours and Starches on Gluten-Free Bread Aroma

Journal of Food Science and Technology

English

Bread Ovens in Northern Oretania

Trabajos de Prehistoria

English

Quality Assessment of Wheat Bread Baked in Bahir Dar City, Ethiopia

Journal of Food Quality and Hazards Control

English

Effect of Adding Corn Flour to Quinoa Flour to Produce Gluten-Free Pan Bread

Journal of Food and Dairy Sciences

English

Celiac Disease and New Attempts to Develop Gluten-Free Meat Product Formulations

Food and Health

English

Effect of Differently Extracted Arabinoxylan on Gluten-Free Sourdough-Bread Properties

Journal of Food Quality

English

Improvement of Gluten‐free Bread and Cake Properties Using Natural Hydrocolloids: A Review

Food Science and Nutrition

English

Probiotics in Bread and Baked Products: A New Product Category

Cereal Foods World

English

Studying the Possibility of Using Enzymes, Lecithin, and Albumen in the Technology of Gluten-Free Bread

EasternEuropean Journal of Enterprise Technologies

Electronic Engineering

Mechanical Engineering

Energy Engineering

Applied Mathematics

Systems Engineering

Manufacturing Engineering

Computer Science Applications

Management of Technology

Power Technology

English