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Employment (1)

Eskişehir Osmangazi University: Eskişehir, TR

2021-09 to present | Öğrenci (Gıda mühendisliği )
Employment
Source: Self-asserted source
Merve Yüksel

Works (1)

Physicochemical, dough rheological and gluten aggregation properties of flours used in the production of flat breads in Eskişehir

European Food Science and Engineering
2024-12-30 | Journal article
Contributors: Yaşar Karaduman; Onur Çiçek; Nida Sarsilmazer; Zeynep Sude Üstünkaya; Eren Kaymak; Merve Yüksel
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