Cephalaria syriaca addition to wheat flour dough and effect on rheological properties.
- Published in:
- International Journal of Food Science & Technology, 2006, v. 41, p. 37, doi. 10.1111/j.1365-2621.2006.01272.x
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- Publication type:
- Article
Works matching AU Karaoğlu, Mehmet Murat
Results: 21
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Effect of baking procedure and storage on the pasting properties and staling of part-baked and rebaked wheat bran bread.
- Published in:
- International Journal of Food Science & Technology, 2006, v. 41, p. 77, doi. 10.1111/j.1365-2621.2006.01407.x
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- Publication type:
- Article
3
Effect of partial baking, storage and rebaking process on the quality of white pan bread.
- Published in:
- International Journal of Food Science & Technology, 2006, v. 41, p. 108, doi. 10.1111/j.1365-2621.2006.01432.x
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- Publication type:
- Article
4
Kavut, a traditional Turkish cereal product: production method and some chemical and sensorial properties.
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- International Journal of Food Science & Technology, 2006, v. 41, n. 3, p. 233, doi. 10.1111/j.1365-2621.2005.01053.x
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- Article
5
Dough characteristics of wheat flour milled from wheat grains stored in spike form.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 9, p. 1905, doi. 10.1111/j.1365-2621.2011.02700.x
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- Publication type:
- Article
6
The effects of different materials as dough improvers for organic whole wheat bread.
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- International Journal of Food Science & Technology, 2010, v. 45, n. 7, p. 1472, doi. 10.1111/j.1365-2621.2010.02289.x
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- Publication type:
- Article
7
A comparison of the functional characteristics of wheat stored as grain with wheat stored in spike form.
- Published in:
- International Journal of Food Science & Technology, 2010, v. 45, n. 1, p. 38, doi. 10.1111/j.1365-2621.2009.02101.x
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- Publication type:
- Article
8
Quality and textural behaviour of par-baked and rebaked cake during prolonged storage.
- Published in:
- International Journal of Food Science & Technology, 2009, v. 44, n. 1, p. 93, doi. 10.1111/j.1365-2621.2007.01650.x
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- Publication type:
- Article
9
The effect of par-baking and frozen storage time on the quality of cup cake.
- Published in:
- International Journal of Food Science & Technology, 2008, v. 43, n. 10, p. 1778, doi. 10.1111/j.1365-2621.2007.01698.x
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- Publication type:
- Article
10
The Effect of Different Storage Conditions on Textural, Microbiological and Color Properties of Phyllo (Yufka).
- Published in:
- Erzincan University Journal of Science & Technology, 2024, v. 17, n. 3, p. 761, doi. 10.18185/erzifbed.1525715
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- Publication type:
- Article
11
Textural Monitoring of Ripening Process of Hayward Kiwi Stored with Apple and Quince.
- Published in:
- Journal of the Institute of Science & Technology / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2025, v. 15, n. 1, p. 178, doi. 10.21597/jist.1538976
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- Article
12
Et ve Et Ürünlerinin Tekstürel Özelliklerini Enstrümantal Olarak Tespit Etme Yöntemleri ve Tekstür Profil Analizi Üzerine Bir Derleme.
- Published in:
- Journal of the Institute of Science & Technology / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2021, v. 11, n. 4, p. 2836, doi. 10.21597/jist.782149
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- Publication type:
- Article
13
Kısmi Pişirme Yönteminin Kek Kalitesi Üzerine Etkisi.
- Published in:
- Academic Food Journal / Akademik GIDA, 2020, v. 18, n. 3, p. 256, doi. 10.24323/akademik-gida.818104
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- Publication type:
- Article
14
Vakfıkebir Ekmek Hamurundan Laktik Asit Bakterilerinin İzolasyonu ve Tanısı.
- Published in:
- Academic Food Journal / Akademik GIDA, 2012, v. 10, n. 3, p. 47
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- Publication type:
- Article
15
Detection of honey adulteration by characterization of the physico-chemical properties of honey adulterated with the addition of glucose–fructose and maltose corn syrups.
- Published in:
- European Food Research & Technology, 2024, v. 250, n. 8, p. 2255, doi. 10.1007/s00217-024-04535-7
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- Publication type:
- Article
16
Mineral Composition of Bread Wheat Cultivars as Influenced by Different Fertilizer Sources and Weed Management Practices.
- Published in:
- Gesunde Pflanzen, 2022, v. 74, n. 4, p. 1087, doi. 10.1007/s10343-022-00671-w
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- Publication type:
- Article
17
Improving the Quality of Whole Wheat Bread by Using Various Plant Origin Materials.
- Published in:
- Czech Journal of Food Sciences, 2013, v. 31, n. 5, p. 457, doi. 10.17221/410/2012-cjfs
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- Publication type:
- Article
18
THE EFFECT OF REDUCING THE SUGAR AND FAT CONTENT ON THE PHYSICAL AND SENSORY PROPERTIES OF CUPCAKES.
- Published in:
- GIDA: The Journal of Food, 2024, v. 49, n. 1, p. 39, doi. 10.15237/gida.GD23094
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- Publication type:
- Article
19
The effects of malt flours obtained from different cereals on flour and bread quality.
- Published in:
- Turkish Journal of Agriculture & Forestry, 2023, v. 47, n. 4, p. 497, doi. 10.55730/1300-011X.3104
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- Publication type:
- Article
20
Effects of organic manures and non-chemical weed control on wheat. II. Grain quality.
- Published in:
- Turkish Journal of Agriculture & Forestry, 2013, v. 37, n. 3, p. 271, doi. 10.3906/tar-1208-19
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- Publication type:
- Article
21
Differences in some physical and chemical properties of wheat grains from different parts within the spike.
- Published in:
- Turkish Journal of Agriculture & Forestry, 2012, v. 36, n. 3, p. 309, doi. 10.3906/tar-1102-41
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- Publication type:
- Article