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Effect of addition of wheat bran hydrolysate on bread properties.
J Food Sci. 2024 May;89(5):2567-2580. doi: 10.1111/1750-3841.17015. Epub 2024 Mar 27.
J Food Sci. 2024.
PMID: 38532713
Comparison of wet and dried chickpea yeast in breadmaking.
Durmaz R, Şahin N, Koyuncu M, Sayaslan A.
Durmaz R, et al. Among authors: sayaslan a.
J Sci Food Agric. 2023 Jul;103(9):4421-4429. doi: 10.1002/jsfa.12519. Epub 2023 Mar 9.
J Sci Food Agric. 2023.
PMID: 36812113
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Effects of different flour blends with varying protein content and quality on dough and crust properties of "etliekmek", a pizza-like traditional food of Turkey.
Büyük F, Sayaslan A, Gökmen S, Şahin N, Yetim H.
Büyük F, et al. Among authors: sayaslan a.
J Food Sci Technol. 2020 Mar;57(3):1032-1040. doi: 10.1007/s13197-019-04136-3. Epub 2019 Oct 23.
J Food Sci Technol. 2020.
PMID: 32123424
Free PMC article.
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