WoS
2026 Article Son Yazar
Effect of carnauba wax oleogel as a fat replacer on the physical, technological, and structural characteristics of gluten-free raw and fermented black chickpea crackers
FOOD CHEMISTRY
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Cilt 524
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ISSN 0308-8146
Dr. Öğr. Üyesi NEZAHAT OLCAY
· 3 yazar
WoS
🏆 JCR Q4 · JIF 1,3
YÖKSİS Eşleşti
2023 Article 2. Yazar
Improvement of Structural and Nutritional Quality of Gluten Free Pasta
JOURNAL OF CULINARY SCIENCE & TECHNOLOGY
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Cilt 21, s. 867-885
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ISSN 1542-8052
Dr. Öğr. Üyesi MİNE ASLAN
· 3 yazar
WoS
🏆 JCR Q4 · JIF 1,5 2018 Article 4. Yazar
Hydroxypropyl Methylcellulose and Whey Protein Concentrate as Technological Improver in Formulation of Gluten-Free Protein Rich Bread
CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE
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Cilt 6, s. 211-221
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ISSN 2347-467X