Search Results - Çetin Babaoğlu, Hümeyra

  • Showing 1 - 11 results of 11
Refine Results
  1. 1
    Refractance window drying in the production of instant baker's yeast and its effect on the quality characteristics of bread

    Refractance window drying in the production of instant baker's yeast and its effect on the quality characteristics of bread by Arslan‐Tontul, Sultan, Çetin‐Babaoğlu, Hümeyra, Aslan, Mine, Tontul, İsmail

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  2. 2
    The usage of sourdough powder as the natural preservative and glycemic index lowering agent in salty muffins

    The usage of sourdough powder as the natural preservative and glycemic index lowering agent in salty muffins by Çetin Babaoğlu, Hümeyra, Arslan Tontul, Sultan, Karaduman, Lokman, Üzgü, Yakup

    Get full text
    Items that this one cites
    Article
    Save to List
    Saved in:
  3. 3
    A new approach to snack production: sourdough corn flakes with low glycemic index

    A new approach to snack production: sourdough corn flakes with low glycemic index by Çetin-Babaoğlu, Hümeyra

    Get full text
    Items that this one cites
    Article
    Save to List
    Saved in:
  4. 4
    Evaluation of refractance window-dried type 3 sourdough as an alternative to liquid sourdough in bread production

    Evaluation of refractance window-dried type 3 sourdough as an alternative to liquid sourdough in bread production by Arslan-Tontul, Sultan, Çetin-Babaoğlu, Hümeyra, Aslan, Mine, Tontul, Ismail

    Get full text
    Items that this one cites
    Article
    Save to List
    Saved in:
  5. 5
    Effect of immature wheat flour on nutritional and technological quality of sourdough bread

    Effect of immature wheat flour on nutritional and technological quality of sourdough bread by Çetin-Babaoğlu, Hümeyra, Arslan-Tontul, Sultan, Akın, Nihat

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  6. 6
    Determination of Quality Characteristics of Sourdough Bread Produced by Isolated Lactic Acid Bacteria and Dephytinized Wheat Bran

    Determination of Quality Characteristics of Sourdough Bread Produced by Isolated Lactic Acid Bacteria and Dephytinized Wheat Bran by Çetin-Babaoğlu, Hümeyra, Akın, Nihat, Özkaya, Berrin

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  7. 7
    Fiber enrichment of sourdough bread by inulin rich Jerusalem artichoke powder

    Fiber enrichment of sourdough bread by inulin rich Jerusalem artichoke powder by Çetin Babaoğlu, Hümeyra, Arslan Tontul, Sultan, Akin, Nihat

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  8. 8
    Pigmented whole maize grains for functional value added and low glycemic index snack production

    Pigmented whole maize grains for functional value added and low glycemic index snack production by Çetin-Babaoğlu, Hümeyra, Yalım, Nazlı, Kale, Emine, Tontul, Sultan Arslan

    Published in Food bioscience
    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  9. 9
    Fermented Unripe Banana Flour Utilization as a Functional Ingredient in Biscuits

    Fermented Unripe Banana Flour Utilization as a Functional Ingredient in Biscuits by Çetin-Babaoğlu, Hümeyra, Coşkun, Ayşenur, Taşçı, Semanur, Arslan-Tontul, Sultan

    Get full text
    Items that this one cites
    Article
    Save to List
    Saved in:
  10. 10
    Enhancing nutritional and functional properties of rice starch by modification with Matcha extract

    Enhancing nutritional and functional properties of rice starch by modification with Matcha extract by Cetin‐Babaoglu, Hümeyra, Aydın, Hümeyra, Kumas, Rumeysa, Arslan‐Tontul, Sultan

    Get full text
    Items that this one cites
    Article
    Save to List
    Saved in:
  11. 11
    Encapsulation of clove essential oil in hydroxypropyl beta‐cyclodextrin for characterization, controlled release, and antioxidant activity

    Encapsulation of clove essential oil in hydroxypropyl beta‐cyclodextrin for characterization, controlled release, and antioxidant activity by Cetin Babaoglu, Humeyra, Bayrak, Ali, Ozdemir, Necla, Ozgun, Nuriye

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:

Search Tools: