Search Results - Sinaki, Nasibeh Y

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  1. 1
    Enhancing the Techno-Functionality of Pea Flour by Air Injection-Assisted Extrusion at Different Temperatures and Flour Particle Sizes

    Enhancing the Techno-Functionality of Pea Flour by Air Injection-Assisted Extrusion at Different Temperatures and Flour Particle Sizes by Sinaki, Nasibeh Y, Paliwal, Jitendra, Koksel, Filiz

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  2. 2
    Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks

    Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks by Sinaki, Nasibeh Y, Masatcioglu, Mustafa Tugrul, Paliwal, Jitendra, Koksel, Filiz

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  3. 3
    Effects of dietary fibre source and content and extrusion conditions on the physicochemical composition and physical quality of fibre‐enriched lentil snacks

    Effects of dietary fibre source and content and extrusion conditions on the physicochemical composition and physical quality of fibre‐enriched lentil snacks by Sinaki, Nasibeh Y., Koksel, Filiz

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  4. 4
    Butterfly Pea Flower as a Novel Ingredient to Produce Antioxidant-Enriched Yellow Pea-Based Breakfast Cereals

    Butterfly Pea Flower as a Novel Ingredient to Produce Antioxidant-Enriched Yellow Pea-Based Breakfast Cereals by Singh, Ravinder, Yu, Cheng-Chia, Chen, Guan-Wei, Chen, Ching-Hsueh, Sinaki, Nasibeh Y, Lin, Jenshinn, Koksel, Filiz

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  5. 5
    Shear Flow Behavior of Aqueous Suspensions of Potato Parenchyma Powder

    Shear Flow Behavior of Aqueous Suspensions of Potato Parenchyma Powder by Sinaki, Nasibeh Y., Scanlon, Martin G.

    Published in Food biophysics
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  6. 6
    Flow Behavior of Native Corn and Potato Starch Granules in Aqueous Suspensions

    Flow Behavior of Native Corn and Potato Starch Granules in Aqueous Suspensions by Sinaki, Nasibeh Y., Scanlon, Martin G.

    Published in Food biophysics
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  7. 7
    Oxidizing agent‐assisted extrusion cooking of yellow peas and the techno‐functionality of the resulting extrudate flours

    Oxidizing agent‐assisted extrusion cooking of yellow peas and the techno‐functionality of the resulting extrudate flours by Sinaki, Nasibeh Y., Tulbek, Mehmet, Koksel, Filiz

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