Yazar "Erturk, Merve Yildirim" için listeleme
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Behavior of semolina, hard, soft wheat flour dough at different aging times and temperatures through LAOS properties and molecular interactions of proteins
Turksoy, Secil; Erturk, Merve Yildirim; Kokini, Jozef (Elsevier Sci Ltd, 2021)Changes in large amplitude oscillatory shear (LAOS) were used to compare the dough strength and resilience during aging at 4 degrees C and 25 degrees C for hard wheat soft wheat and semolina (from durum wheat) flour doughs ...
