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Hacer Levent & Nermin Bilgiçli. (2011) Enrichment of gluten-free cakes with lupin (Lupinus albus L.) or buckwheat (Fagopyrum esculentum M.) flours. International Journal of Food Sciences and Nutrition 62:7, pages 725-728.
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Imran Pasha, Abdul Basit, Muhammad Ahsin & Farah Ahmad. (2022) Probing nutritional and functional properties of salted noodles supplemented with ripen Banana peel powder. Food Production, Processing and Nutrition 4:1.
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Gülşah Çalışkan Koç & Ravi Pandiselvam. (2022) Evaluation of Physicochemical, Functional, and Sensorial Characteristics of Gluten-Free Turkish Noodle “Erişte” Formulated with Oat and Quinoa Flours. Journal of Food Quality 2022, pages 1-7.
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Nezahat Olcay, Tekmile Cankurtaran Kömürcü & Mustafa Kürşat Demir. (2022) Effects of molokhia (Corchorus olitorius) powders obtained by different drying methods on some selected properties of erişte, Turkish noodle. International Journal of Gastronomy and Food Science 28, pages 100495.
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Derya Çakmakçı, Ülgen İlknur Konak & Yasemin Yavuz Abanoz. (2022) Physical, nutritional, textural and sensory qualities of Turkish noodles produced with siyez wheat (Triticum monococcum), kale (Brassica oleracea var. acephala) and chia seed (Salvia hispanica L.). Food and Health 8:1, pages 35-45.
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Mehmet KÖTEN & Ahmet Sabri ÜNSAL. (2022) Nutritional, chemical and cooking properties of noodles enriched with terebinth (Pistacia Terebinthus) fruits roasted at different temperatures. Food Science and Technology 42.
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Dilek DÜLGER ALTINER & Merve METE. (2020) AN INVESTIGATION OF THE EFFECT OF CHESTNUT FLOUR ADDITIVE ON THE NUTRITIONAL AND QUALITY PROPERTIES OF NOODLEKESTANE UNU KATKISININ ERİŞTENİN BESLEYİCİ VE KALİTE ÖZELLİKLERİNE ETKİSİNİN ARAŞTIRILMASI. Gıda 45:6, pages 1061-1072.
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Elif YAVER & Nermin BİLGİÇLİ. (2020) EFFECT OF TRANSGLUTAMINASE ON QUALITY ATTRIBUTES OF NOODLE ENRICHED WITH GERMINATED MUNG BEAN FLOURTRANSGLUTAMİNAZIN ÇİMLENDİRİLMİŞ MAŞ FASULYESİ UNU İLE ZENGİNLEŞTİRİLMİŞ ERİŞTENİN KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİ. Gıda 45:6, pages 1097-1108.
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Hacer Levent, Mehmet Koyuncu, Nermin Bilgiçli, Emre Adıgüzel & Mustafa Dedeoğlu. (2020) Improvement of chemical properties of noodle and pasta using dephytinized cereal brans. LWT 128, pages 109470.
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Rokeya Begum, Shahnaj Parvin, Kanak Chandra Madok, Obaidur Rashid & Binu Akter. (2020) Nutritionally Enriched Noodle Preparation from Wheat Flour Fortified with Rice Bran. Pakistan Journal of Nutrition 19:4, pages 172-178.
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Hacer LEVENT. (2019) PERFORMANCE OF EINKORN (Triticum monococcum L.) FLOUR IN THE MANUFACTURE OF TRADITIONAL TURKISH NOODLEGELENEKSEL TÜRK ERIŞTESI ÜRETIMINDE SIYEZ UNUNUN (Triticum monococcum L.) PERFORMANSI. Gıda 44:5, pages 932-942.
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Prasanna P. Bhalerao, Nikita S. Chaudhari, Abhijeet B. Muley, Mohammed I. Talib, Vishal R. Parate & Dnyaneshwar C. Kudake. (2018) Fortification of Wheat Flour With Ragi Flour: Effect on Physical, Nutritional, Antioxidant and Sensory Profile of Noodles. Current Research in Nutrition and Food Science Journal 6:1, pages 165-173.
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Bindvi Arora, Shwet Kamal & Ved Prakash Sharma. (2017)
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Yan Zhang, Xiaonan Sui & Dejian Huang. (2017) Mitigating the in vitro enzymatic digestibility of noodles by aqueous extracts of Malay cherry leaves. Food Chemistry 232, pages 571-578.
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Tamara R. Dapčević Hadnađev, Aleksandra M. Torbica & Miroslav S. Hadnađev. (2012) Influence of Buckwheat Flour and Carboxymethyl Cellulose on Rheological Behaviour and Baking Performance of Gluten-Free Cookie Dough. Food and Bioprocess Technology 6:7, pages 1770-1781.
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Emine Aydin & Duygu Gocmen. (2011) Cooking quality and sensorial properties of noodle supplemented with oat flour. Food Science and Biotechnology 20:2, pages 507-511.
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