Quality evaluation of formulated instant noodles from wheat, rice (Oryza sativa) and mushroom (Agaricus bisporus) flour blends

Toros University Journal of Food Nutrition and Gastronomy

Ifeoma Elizabeth MBAEYİ-NWAOHA, Chioma Gloria MGBEMERE, Ngozi Chioma OKORONKWO

Physical and Sensoric Attributes of Flaxseed Flour Supplemented Cookies

Turkish Journal of Biology

Shahzad HUSSAIN, Faqir Muhammad ANJUM, Masood Sadiq BUTT, Muhammad Issa KHAN, Ali ASGHAR

Genetic improvement of rice for biotic and abiotic stress tolerance

Turkish Journal of Botany

MAHMOOD UR RAHMAN ANSARI, Tayyaba SHAHEEN, SHAZAI BUKHARI, TAYYAB HUSNAIN

Effects of carbonized rice hull and wood charcoal mixed with pyroligneous acid on the yield, and antioxidant and nutritional quality of rice

Turkish Journal of Agriculture and Forestry

Mi Young KANG, Kyu Hong HEO, Joo Hee KIM, Sun Sik CHO, Pil Dae SEO, Cyren Mendoza RICO, Sang Chul LEE

Bazı Özel Amaçlı Unların Kalite Özellikleri

Akademik Gıda

Nazlı YEYİNLİ SAVLAK, Ergun KÖSE

Investigation of the effect of using palm kernel powder in bread flour on quality parameters of flour

International Journal of Secondary Metabolite

Yavuz YÜKSEL, Mustafa Kürşat DEMİR

Polietilen, odun unu ve cam unu ile üretilen odun plastik kompozit malzemelerin bazı özellikleri üzerine karşılaştırmalı bir çalışma

Mobilya ve Ahşap Malzeme Araştırmaları Dergisi

Bekir Cihad BAL

Economic benefit from the optimization of citric acid production from rice straw through Plackett-Burman design and central composite design

Turkish Journal of Engineering and Environmental Sciences

Hayder Khaleel Qurban ALI, Mohamed Zulkali Mohamed DAUD, Zinah AZZAWI AL