Search Results - Aktas-Akyildiz, Eda

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  1. 1
    Effect of wheat bran and whole wheat flour on manti quality

    Effect of wheat bran and whole wheat flour on manti quality by Aktas-Akyildiz, Eda

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  2. 2
    Effect of raw and heat‐treated yellow lentil flour on starch‐based gluten‐free noodle quality

    Effect of raw and heat‐treated yellow lentil flour on starch‐based gluten‐free noodle quality by Odabas, Eylem, Aktas‐Akyildiz, Eda, Cakmak, Hulya

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  3. 3
    Minimisation of vitamin losses in fortified cookies by response surface methodology and validation of the determination methods

    Minimisation of vitamin losses in fortified cookies by response surface methodology and validation of the determination methods by Aktas-Akyildiz, Eda, Köksel, Hamit

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  4. 4
    Effect of different resistant starch sources and wheat bran on dietary fibre content and in vitro glycaemic index values of cookies

    Effect of different resistant starch sources and wheat bran on dietary fibre content and in vitro glycaemic index values of cookies by Kahraman, Kevser, Aktas-Akyildiz, Eda, Ozturk, Serpil, Koksel, Hamit

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  5. 5
    Effect of extrusion treatment on enzymatic hydrolysis of wheat bran

    Effect of extrusion treatment on enzymatic hydrolysis of wheat bran by Aktas-Akyildiz, Eda, Masatcioglu, M. Tugrul, Köksel, Hamit

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