검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Effect of microfluidization on the microstructure and physical properties of a novel yoghurt formulation Demirkesen I, Vilgis TA, Mert B Journal of Food Engineering, 237, 69, 2018 |
| 2 |
Utilization of chestnut flour in gluten-free bread formulations Demirkesen I, Mert B, Sumnu G, Sahin S Journal of Food Engineering, 101(3), 329, 2010 |