WoS
🏆 JCR Q1 · JIF 4,4 2023 Article 1. Yazar
The usage of sourdough powder as the natural preservative and glycemic index lowering agent in salty muffins
BRITISH FOOD JOURNAL
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Cilt 125, s. 3573-3584
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ISSN 0007-070X
Doç. Dr. HÜMEYRA ÇETİN BABAOĞLU
· 4 yazar
WoS
🏆 JCR Q1 · JIF 7,1
YÖKSİS Eşleşti
2018 Article 4. Yazar
Fortification of set-type yoghurts with <i>Elaeagnus</i> <i>angustifolia</i> L<i>.</i> flours: Effects on physicochemical, textural, and microstructural characteristics
LWT-FOOD SCIENCE AND TECHNOLOGY
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Cilt 90, s. 620-626
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ISSN 0023-6438
Doç. Dr. TALHA DEMİRCİ
· 6 yazar
WoS
🏆 JCR Q1 · JIF 6,4
YÖKSİS Eşleşti
2009 Article Son Yazar
Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties
MEAT SCIENCE
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Cilt 83, s. 610-619
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ISSN 0309-1740
Prof. Dr. MUSTAFA KARAKAYA
· 3 yazar