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

The effect of the using corn flour level and additive type on quality of corn bread

Dicle Üniversitesi Fen Bilimleri Enstitüsü Dergisi

Halis Gürbüz KOTANCILAR, Hilal GÜDÜK, Kimya SEYYEDCHERAGHİ

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

Determination of the bread-making quality of flours using an automatic bread machine

Turkish Journal of Agriculture and Forestry

İsmail Sait DOĞAN, Önder YILDIZ, Burhan TAŞAN

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

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

Bazı Özel Amaçlı Unların Kalite Özellikleri

Akademik Gıda

Nazlı YEYİNLİ SAVLAK, Ergun KÖSE

The Effects of Electrical Stimulation on the Sensory and Textural Quality Properties of Mutton Carcasses

Turkish Journal of Veterinary and Animal Sciences

Mete YANAR