المؤلفون: Asude Türkoğlu, Ali Özpınar

المصدر: Journal of Advanced Research in Natural and Applied Sciences, Vol 7, Iss 4, Pp 570-581 (2021)

مصطلحات موضوعية: ephestia kuehniella, mass production, wheat flour, wheat bran, corn flour, fish flour, kitle üretimi, buğday unu, buğday kepeği, mısır unu, balık unu, Engineering (General). Civil engineering (General), TA1-2040

وصف الملف: electronic resource

Relation: https://dergipark.org.tr/en/download/article-file/1716285; https://doaj.org/toc/2757-5195

URL الوصول: https://doaj.org/article/390a107673fe41e3b864269be7a7acfe

المؤلفون: Ceyda Dadalı, Yeşim Elmacı

المصدر: Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 9, Pp 1631-1637 (2021)

مصطلحات موضوعية: buğday unu, ikame, tarhana, glütensiz, zenginleştirme, Agriculture, Agriculture (General), S1-972

وصف الملف: electronic resource

Relation: http://www.agrifoodscience.com/index.php/TURJAF/article/view/4175; https://doaj.org/toc/2148-127X

URL الوصول: https://doaj.org/article/7f28846b32ae422facdd68be55826e59

المؤلفون: Erdem, Nuran, Gökmen, Süleyman

المساهمون: Gökmen, Süleyman

مصطلحات موضوعية: Kölemez, Quality Characteristics, Corn Flour, Wheat Flour, Çaycuma, Kalite Özellikleri, Mısır Unu, Buğday Unu

وصف الملف: application/pdf

Relation: Journal of Tourism and Gastronomy Studies; Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; Erdem, N., Gökmen, S. Dostu Geleneksel Kölemezin Üretim Prosesi ve Farklı Unların Bazı Kalite Kriterleri Üzerine Etkisi. Journal of Tourism and Gastronomy Studies 10, no.4 (2022): 3626 - 3644. 10.21325/jotags.2022.1159; https://doi.org/10.21325/jotags.2022.1159; https://hdl.handle.net/11492/7446; 10; 3626; 3644

الاتاحة: https://hdl.handle.net/11492/7446
https://doi.org/10.21325/jotags.2022.1159

المؤلفون: Şanlıdere Aloğlu, Hatice

مصطلحات موضوعية: Teff unu, Transglutaminaz, Buğday unu

وصف الملف: application/pdf

Relation: Kırklareli Üniversitesi Mühendislik ve Fen Bilimleri Dergisi; Makale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı; https://doi.org/10.34186/klujes.947592; https://dergipark.org.tr/tr/pub/klujes/issue/63402/947592; https://dergipark.org.tr/tr/download/article-file/1805593; https://hdl.handle.net/20.500.11857/4251; 107; 121

الاتاحة: https://hdl.handle.net/20.500.11857/4251
https://doi.org/10.34186/klujes.947592
https://dergipark.org.tr/tr/pub/klujes/issue/63402/947592
https://dergipark.org.tr/tr/download/article-file/1805593

المؤلفون: YAZAR, Gamze

المصدر: Volume: 48, Issue: 6 1276-1291 ; 1300-3070 ; 1309-6273 ; The Journal of Food ; Gıda

مصطلحات موضوعية: yaş öz miktarı, buğday unu hamuru, reoloji, LAOS, wet gluten content, wheat flour dough, rheology, Food Engineering, Gıda Mühendisliği, Grain Technology, Hububat Teknolojisi, Basic Food Processes, Temel Gıda İşlemleri

وصف الملف: application/pdf

Relation: https://dergipark.org.tr/tr/download/article-file/3437081; https://dergipark.org.tr/tr/pub/gida/issue/80380/1367162

الاتاحة: https://dergipark.org.tr/tr/pub/gida/issue/80380/1367162
https://doi.org/10.15237/gida.GD23118

المؤلفون: KOÇAN, Deniz

المصدر: Volume: 47, Issue: 6 1153-1167
The Journal of Food
Gıda

مصطلحات موضوعية: Food Science and Technology, Gelveri ekmeği, Aksaray Güzelyurt (Gelveri), Yassı ekmek, tam buğday unu, ekşi hamur, tol, Gelveri bread, flat bread, whole wheat flour, sourdough, Gıda Bilimi ve Teknolojisi

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=tubitakulakb::219b08a0ca11929f5f6ee883b51ae393
https://dergipark.org.tr/tr/pub/gida/issue/73077/1209617

المؤلفون: Mustafa Demir

المصدر: Journal of Agricultural Sciences, Vol 21, Iss 1, Pp 100-107 (2014)

مصطلحات موضوعية: gerek-79, whole wheat flour, cookie, cookie quality, tam buğday unu, bisküvi, bisküvi kalitesi, Agriculture (General), S1-972

وصف الملف: electronic resource

Relation: https://dergipark.org.tr/tr/download/article-file/21119; https://doaj.org/toc/1300-7580; https://doaj.org/toc/2148-9297

URL الوصول: https://doaj.org/article/37f0aeafa5984ddb9c8f049146d1a2aa

المؤلفون: Osman Kilinççeker

المصدر: Volume: 9, Issue: 1 49-54
Akademik Ziraat Dergisi

مصطلحات موضوعية: nohut unu,buğday unu,tavuk köfte,köfte kalitesi, Agricultural, Engineering, Mühendislik, Ziraat, Management of Technology and Innovation

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5c5d658259b830f590b52aa92ad9d9a3
https://doi.org/10.29278/azd.702815

المؤلفون: YILMAZ, Meltem, YÜCETEPE, Aysun

المصدر: Volume: 47, Issue: 5 776-789
The Journal of Food
Gıda

مصطلحات موضوعية: Spirulina platensis, antioksidan aktivite, toplam fenolik madde, in vitro sindirim, ekmek, zenginleştirme, buğday unu, antioxidant activity, total phenolic content, in vitro digestion, bread, enrichment, rheological property, wheat flour, Food Science and Technology, Gıda Bilimi ve Teknolojisi

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=tubitakulakb::3e6f43474f385a8b2e0fe75dd500f1c2
https://dergipark.org.tr/tr/pub/gida/issue/72204/1119814

المؤلفون: KOÇAN, Deniz

المصدر: Volume: 47, Issue: 6 1154-1168 ; 1300-3070 ; 1309-6273 ; The Journal of Food ; Gıda

مصطلحات موضوعية: Gelveri bread, Aksaray Güzelyurt (Gelveri), flat bread, whole wheat flour, sourdough, tol, Gelveri ekmeği, Yassı ekmek, tam buğday unu, ekşi hamur, Gıda Bilimi ve Teknolojisi, Food Science and Technology

وصف الملف: application/pdf

Relation: https://dergipark.org.tr/tr/download/article-file/2792598; https://dergipark.org.tr/tr/pub/gida/issue/73077/1209617

الاتاحة: https://dergipark.org.tr/tr/pub/gida/issue/73077/1209617
https://doi.org/10.15237/gida.GD22118

المؤلفون: YILMAZ, Meltem, YÜCETEPE, Aysun

المصدر: Volume: 47, Issue: 5 776-789 ; 1300-3070 ; 1309-6273 ; The Journal of Food ; Gıda

مصطلحات موضوعية: Spirulina platensis, antioxidant activity, total phenolic content, in vitro digestion, bread, enrichment, rheological property, wheat flour., antioksidan aktivite, toplam fenolik madde, in vitro sindirim, ekmek, zenginleştirme, buğday unu., Gıda Bilimi ve Teknolojisi, Food Science and Technology

وصف الملف: application/pdf

Relation: https://dergipark.org.tr/tr/download/article-file/2441149; https://dergipark.org.tr/tr/pub/gida/issue/72204/1119814

الاتاحة: https://dergipark.org.tr/tr/pub/gida/issue/72204/1119814
https://doi.org/10.15237/gida.GD22053

المؤلفون: Nuran ERDEM, Süleyman GÖKMEN

المساهمون: Güzelyurt Meslek Yüksekokulu

مصطلحات موضوعية: Kalite Özellikleri, Çaycuma, Buğday Unu, Wheat Flour, Kölemez, Mısır Unu, Corn Flour, Quality Characteristics

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b113ee0cb0303e7e7cd63561cfacc74e
https://hdl.handle.net/20.500.12451/10315

المؤلفون: Kaymakcı, Aylin Buse

المساهمون: Çetin, Hüseyin, Selçuk Üniversitesi, orcid:0000-0002-8271-7448

مصطلحات موضوعية: çoğalma, gelişim, kepekli un, Plodia interpunctella, rüşeym, tam buğday unu, development, reproduction, wheat germ, wholemeal flour, whole wheat flour

وصف الملف: application/pdf

Relation: Tez; Kaymakcı, A. B., (2022). Plodia interpunctella (Hubner) (Lepidoptera: Pyralidae)' nın Tam Buğday Unu, Kepekli Un ve Buğday Rüşeyminde Gelişimi ve Çoğalması. (Yüksek Lisans Tezi). Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Konya.; https://hdl.handle.net/20.500.12395/50794

الاتاحة: https://hdl.handle.net/20.500.12395/50794

المؤلفون: Demir, Mustafa Kürşat

المساهمون: orcid:0000-0002-4706-4170, NEÜ, Mühendislik ve Mimarlık Fakültesi, Gıda Mühendisliği Bölümü

مصطلحات موضوعية: Çevre Bilimleri, Gerek-79, Tam Buğday Unu, Bisküvi, Bisküvi Kalitesi, Whole Wheat Flour, Cookie, Cookie Quality

وصف الملف: application/pdf

Relation: Tarım Bilimleri Dergisi; Makale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı; Demir, M. K. (2015). Bisküvi Üretiminde Tam Buğday Unu ve Paçallarının Kullanımı. Tarım Bilimleri Dergisi, 21, 1, 100-107.; http://app.trdizin.gov.tr/publication/paper/detail/TVRZMU1ERXhNUT09; https://hdl.handle.net/20.500.12452/2099; 21; 100; 107

الاتاحة: https://hdl.handle.net/20.500.12452/2099
http://app.trdizin.gov.tr/publication/paper/detail/TVRZMU1ERXhNUT09

المؤلفون: Raci Ekinci, S. Sezgin Ünal

المصدر: Pamukkale University Journal of Engineering Sciences, Vol 8, Iss 3, Pp 343-348 (2002)

مصطلحات موضوعية: Wheat flour, Thiamine, Fiboflavin, Flour type, Buğday unu, Tiamin, Riboflavin, Un tipi, Engineering (General). Civil engineering (General), TA1-2040

وصف الملف: electronic resource

Relation: http://dergipark.gov.tr/pajes/issue/20534/218763?publisher=pamukkale; https://doaj.org/toc/1300-7009; https://doaj.org/toc/2147-5881

URL الوصول: https://doaj.org/article/d945a6759c94470081874150b092d9c9

المؤلفون: Raci Ekinci, S. Sezgin Ünal

المصدر: Pamukkale University Journal of Engineering Sciences, Vol 8, Iss 3, Pp 343-348 (2002)

مصطلحات موضوعية: Buğday unu, Tiamin, Riboflavin, Un tipi, Engineering (General). Civil engineering (General), TA1-2040

وصف الملف: electronic resource

Relation: http://dergipark.ulakbim.gov.tr/pajes/article/view/5000089823; https://doaj.org/toc/1300-7009; https://doaj.org/toc/2147-5881

URL الوصول: https://doaj.org/article/7693c178cbf34cceb646f346b7010485

المؤلفون: Raci EKİNCİ, Sezgin ÜNAL

المصدر: Pamukkale University Journal of Engineering Sciences, Vol 8, Iss 1, Pp 91-96 (2002)

مصطلحات موضوعية: Buğday unu, Mineral madde, Un fabrikası, Un tipi, Engineering (General). Civil engineering (General), TA1-2040

وصف الملف: electronic resource

Relation: http://dergipark.ulakbim.gov.tr/pajes/article/view/5000089790; https://doaj.org/toc/1300-7009; https://doaj.org/toc/2147-5881

URL الوصول: https://doaj.org/article/d53b50a703e244ed9cec6201c4ff7ad5

المؤلفون: Raci Ekinci, Sezgin Ünal

المصدر: Pamukkale University Journal of Engineering Sciences, Vol 8, Iss 1, Pp 91-96 (2002)

مصطلحات موضوعية: wheat flour, mineral matter, flour factory, flour type, buğday unu, mineral madde, un fabrikası, un tipi, Engineering (General). Civil engineering (General), TA1-2040

وصف الملف: electronic resource

Relation: https://dergipark.org.tr/tr/pub/pajes/issue/20532/218730; https://doaj.org/toc/1300-7009; https://doaj.org/toc/2147-5881

URL الوصول: https://doaj.org/article/dc980654cfe34036878970c4cf341541

المؤلفون: YILDIZ, Bihter, ÇAKICI, Avni, YAPRAK USLU, Di̇lek, USLU, Hasan

المصدر: Volume: 10, Issue: 1 150-159 ; 2564-6605 ; Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi

مصطلحات موضوعية: Sourdough,Bread,Fruits,Whole wheat flour,Dough rheology, Ekşi maya,Ekmek,Meyve,Tam buğday unu,Hamur reolojisi

وصف الملف: application/pdf

Relation: https://dergipark.org.tr/tr/download/article-file/1162315; https://dergipark.org.tr/tr/pub/ngumuh/issue/59647/756207

الاتاحة: https://dergipark.org.tr/tr/pub/ngumuh/issue/59647/756207
https://doi.org/10.28948/ngumuh.756207

المؤلفون: Yılmaz, Meltem

المساهمون: Yücetepe, Aysun, Fen Bilimler Enstitüsü

مصطلحات موضوعية: Buğday Unu, Rheological Property, Ekmek, Spirulina platensis, Antioxidant Activity, Reolojik Özellik, Antioksidan Aktivite, In vitro Sindirim, Toplam Fenolik Madde, Wheat Flour, In vitro Digestion, Zenginleştirme, Bread, Enrichment, Total Phenolic Content

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______4866::3a764ef9c3f0d345dfc2b54902836be2
https://hdl.handle.net/20.500.12451/8777