Search Results - Tosya, Feyza

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  1. 1
    Effects of different types of electrolyzed waters on rheological characteristics of dough and quality properties of bread

    Effects of different types of electrolyzed waters on rheological characteristics of dough and quality properties of bread by Bölek, Sibel, Tosya, Feyza, Dinç, Özge

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  2. 2
    Effects of Artemisia dracunculus powder on dough rheology and quality properties as a novel ingredient in bread formulation

    Effects of Artemisia dracunculus powder on dough rheology and quality properties as a novel ingredient in bread formulation by Bölek, Sibel, Tosya, Feyza, Göksu, Feriha

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  3. 3
    Encapsulation of bioactive compounds in shalgam and investigation of the possibilities of their use in probiotic food production

    Encapsulation of bioactive compounds in shalgam and investigation of the possibilities of their use in probiotic food production by Tosya, Feyza, Bölek, Sibel

    Published in Food bioscience
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  4. 4
    Effects of Santolina chamaecyparissus essential oil on rheological, thermal and antioxidative properties of dark chocolate

    Effects of Santolina chamaecyparissus essential oil on rheological, thermal and antioxidative properties of dark chocolate by Bölek, Sibel, Tosya, Feyza, Akçura, Sevim

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  5. 5
    Effect of different types of electrolyzed water on drying characteristics and quality of Spondias dulcis in oven drying

    Effect of different types of electrolyzed water on drying characteristics and quality of Spondias dulcis in oven drying by Bölek, Sibel, Göktaş, Muhammed A, Tosya, Feyza, Göksu, Feriha, Dinç, Özge

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