Suchergebnisse - Filiz Altay

Effects of Egg on Cake Batter Rheology and Sponge Cake Texture von Batuhan Inanlar, Filiz Altay

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Modeling Texture Properties of Different Chocolate Varieties Using Artificial Neural Networks: Effect of Composition von Nurcanan Aydin, Filiz Altay

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Protein Extraction From Agricultural Waste: Effects of the Precipitation Method on the Composition and Physicochemical Properties of Green Leaf Protein Concentrates von Emine Gizem Acar, Esra Ozen, Dilara Nur Dikmetas, Elif Alakaş, Funda Karbancioglu‐Guler, Tuba Esatbeyoglu, Mohammadreza Nofar, Filiz Altay, Derya Kahveci

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