Yazar "Sumnu G." için listeleme
-
Quality of Gluten-Free Bread Formulations Baked in Different Ovens
Demirkesen I.; Sumnu G.; Sahin S. (Springer New York LLC, 2013)The objective of this study was to determine the effects of different tigernut flour/rice flour ratios (0:100, 5:95, 10:90, 15:85, 20:80, and 25:75) on quality of gluten-free bread formulations baked in infrared-microwave ... -
Utilization of chestnut flour in gluten-free cakes
Demirkesen I.; Sumnu G.; Sahin S. (2011)The inappropriate immune response to the certain grain proteins in wheat, barley, rye and possibly oat is called celiac disease. In order to produce gluten-free products, many scientists and manufacturers used flours ...
