WoS
🏆 JCR Q2 · JIF 4,1
YÖKSİS Eşleşti
2026 Article 2. Yazar
Application of Cheese-Derived Exopolysaccharide-Producing Lactobacilli in Type II Sourdough to Delay Bread Staling
FERMENTATION-BASEL
·
Cilt 12
Doç. Dr. TALHA DEMİRCİ
· 4 yazar
WoS
🏆 JCR Q2 · JIF 3,4
YÖKSİS Eşleşti
2024 Article 1. Yazar
A new approach to snack production: sourdough corn flakes with low glycemic index
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
Cilt 61, s. 697-705
·
ISSN 0022-1155
Doç. Dr. HÜMEYRA ÇETİN BABAOĞLU
· 1 yazar
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
·
Cilt 125, s. 3573-3584
·
ISSN 0007-070X
Doç. Dr. HÜMEYRA ÇETİN BABAOĞLU
· 4 yazar
WoS
🏆 JCR Q3 · JIF 1
YÖKSİS Eşleşti
2023 Article 1. Yazar
Determination of Quality Characteristics of Sourdough Bread Produced by Isolated Lactic Acid Bacteria and Dephytinized Wheat Bran
BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY
·
Cilt 66
·
ISSN 1516-8913
Doç. Dr. HÜMEYRA ÇETİN BABAOĞLU
· 3 yazar
WoS
🏆 JCR Q2 · JIF 4,3 2020 Article 1. Yazar
Effect of immature wheat flour on nutritional and technological quality of sourdough bread
JOURNAL OF CEREAL SCIENCE
·
Cilt 94
·
ISSN 0733-5210
Doç. Dr. HÜMEYRA ÇETİN BABAOĞLU
· 3 yazar