Citations (6)
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Seyed Pezhman Hosseini Shekarabi & Mahsa Shahbazi. (2022) Partial Substitution of Wheat Flour with Fish Protein Powder Influences Physicochemical, Rheological, and Sensory Properties of the Flour, Dough, and Bread. Journal of Aquatic Food Product Technology 31:1, pages 2-18.
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Articles from other publishers (5)
Mehmet Murat KARAOĞLU, Sanaz MALEK, Yeşim BEDİR & Hüseyin BOZ. (2021) Kavrulmuş Buğday ve Arpadan Elde Edilen Unların Keklerin Bazı Kalite Özellikleri Üzerine Etkisi. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, pages 288-299.
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Şule Başar & Mehmet Murat Karaoğlu. (2021) The effects of Cephalaria syriaca flour on physical, rheological and textural properties of sunn pest (Eurygaster integriceps) damaged wheat dough and bread. Journal of Cereal Science 99, pages 103215.
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Sedigheh Mazinani, Vajiheh Fadaei & Kianoush Khosravi-Darani. (2016)
Impact of
Spirulina platensis
on Physicochemical Properties and Viability of
Lactobacillus acidophilus
of Probiotic UF Feta Cheese
. Journal of Food Processing and Preservation 40:6, pages 1318-1324.
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Şule Başar, M. Murat Karaoğlu & Hüseyin Boz. (2016)
The Effects of
Cephalaria Syriaca
Flour on the Quality of Sunn Pest (
Eurygaster Integriceps
)-Damaged Wheat
. Journal of Food Quality 39:1, pages 13-24.
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Hüseyin Boz & Mehmet Murat Karaoglu. (2013) Improving the quality of whole wheat bread by using various plant origin materials. Czech Journal of Food Sciences 31:5, pages 457-466.
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