Development of SYBR green-based real time PCR assays for detection and quantification of adulteration in wheat-based composite breads and their in-house validation ,2019
Bread crumbs extrudates: A new approach for reducing bread waste ,2019
Effect of extrusion treatment on enzymatic hydrolysis of wheat bran ,2020
Multi-elemental analysis of flour types and breads by using laser induced breakdown spectroscopy ,2020
Effects of roller and hammer milling on the yield and physicochemical properties of fibre-rich fractions from biofortified and non-biofortified hull-less barley ,2020
Bildiriler
Resistant Starch as a Functional Ingredient in Foods - KÖKSEL HAMİT,KAHRAMAN KEVSER,ÖZTÜRK SERPİL
The Properties and Utilization of Resistant Starch: A Novel LowCalorie Food Ingredient - KÖKSEL HAMİT,KAHRAMAN KEVSER,ÖZTÜRK SERPİL
A Study on the Effects of the Heat and Moisture Treatments onWheat Quality - çetiner buket,acar oğuz,KAHRAMAN KEVSER,KÖKSEL HAMİT,şanal turgay
Modification of Cereal Brans by Steam Explosion Combined with Enzymatic Treatment for Improved Use as Food Ingredient - AKTAŞ AKYILDIZ EDA,Mattila Outi,Sozer Nesli,Poutanen Kaisa,KÖKSEL HAMİT,Nordlund Emilia
Health Benefits of Whole Grain Products andAppertaining Misleading Claims - KÖKSEL HAMİT,çetiner buket,şanal turgay
