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 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
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Cilt 66
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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
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Cilt 94
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ISSN 0733-5210
Doç. Dr. HÜMEYRA ÇETİN BABAOĞLU
· 3 yazar