Comparison of quality, dietary fiber and glycemic index of whole wheat breads using various modern and old wheats and investigate the effect of xylanase ,2024
An investigation on the effect of heat-moisture treatment on baking quality of wheat by using response surface methodology ,2017
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
Quality of resistant starch-enriched breadcrumbs extrudates ,2025
Impact of Pea Protein Isolate Enrichment on the Nutritional, Functional, and Glycemic Properties of Tarhana ,2025
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
