Evaluation of Thymus pseudopulegioides plant extracts for total phenolic contents, antioxidant and antimicrobial properties

Latife Betül GÜL, Nilgün ÖZDEMİR, Osman GÜL, Ahmet ÇON

Investigation properties of Ayran (yoghurt drink) produced from different ratio of cow and hemp seed milk mixtures

Ayşegül BEŞİR, Mustafa MORTAŞ, Fehmi YAZICI

Preventing of bread mould spoilage and reducing the use of calcium propionate in bread by using antifungal lactic acid bacteria

Esra SARAÇ, Ahmet ÇON

Effect of fortification of defatted Moringa oleifera seed flour on consumers acceptability and nutritional characteristics of wheat bread

Mike OJOTU EKE, Jasper Okoro Godwin ELECHI, Fatima BELLO

The effects of high molecular weight glutenin subunits in wheat flours on soft- and hard-dough biscuit products quality

Yaşar KARADUMAN, Nevzat AYDIN, Hüseyin EMİRDAĞI

What have been highly pointed in bread and sourdough researches: using bibliometric analysis as a powerful tool

Ozen SOKMEN, Özlem SÖKMEN GÜRÇAM, Ayşe Neslihan DÜNDAR, Furkan Türker SARICAOĞLU