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Pervin Ari Akin

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Journal of Food Science|November 14, 2019
Factors Influencing Zein-Whole Sorghum Flour Dough Formation and Bread QualityPervin Ari Akin, Scott R Bean, Brennan M Smith, et al.
Foods (Basel, Switzerland)|August 26, 2022
Sorghum Flour Application in Bread: Technological Challenges and OpportunitiesPervin Ari Akin, Ilkem Demirkesen, Scott R Bean, et al.
Pageof 1

Showing results (1-10 of 2) with videos related to

Sort By:
Pageof 1
Journal of Food Science|November 14, 2019
Factors Influencing Zein-Whole Sorghum Flour Dough Formation and Bread QualityPervin Ari Akin, Scott R Bean, Brennan M Smith, et al.
Foods (Basel, Switzerland)|August 26, 2022
Sorghum Flour Application in Bread: Technological Challenges and OpportunitiesPervin Ari Akin, Ilkem Demirkesen, Scott R Bean, et al.
Pageof 1