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Publications by Hüseyin Boz

Effect of Flour and Sugar Particle Size on the Properties of Cookie Dough and Cookie

Czech Journal of Food Sciences

English

Buğday Veya Mısır Nişastası Kullanılarak Üretilen Keklerin Fiziksel, Duyusal Ve Tekstürel Özellikleri Üzerine Çirişlendirmenin Etkisi

English

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Pneumatic Conveying of Sugar: Effect on the Rheology of Cookie Dough

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Effect of Interesterified Palm and Cottonseed Oil Blends on Cookie Quality

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Effect of Flaxseed Flour on Rheological Properties of Wheat Flour Dough and on Bread Characteristics

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Influence of Defatted Mango Kernel Seed Flour Addition on the Rheological Characteristics and Cookie Making Quality of Wheat Flour

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Effect of Enzymes on the Dough Properties and Bread Quality of Wheat Flour Partly Substituted for Amaranth Flour

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The Effect of Lecithin-A Non-Absorbing Emulsifying Agent on Cookie Production

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Technological Properties of Flour and Their Effect on Quality Indicators of Sugar Cookies

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Prevention of Session Hijacking and Authentication Providing to the Session Cookie

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Functional Properties and Influences of Coconut Flour on Texture of Dough and Cookies

Vietnam Journal of Science and Technology

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