Discover open access scientific publications

Search, annotate, share and cite publications

Publications by Serpil Şahin

Effects of Hydrocolloids and Carob Bean Flour on Rheological Properties of Batter and Cake Quality

GIDA / THE JOURNAL OF FOOD

English

Related publications

Influence of Carob Flour and Carob Bean Gum on Rheological Properties of Cocoa and Carob Pastry Fillings

Health Professions

English

Influence of Hydrocolloids on Batter Properties and Textural Kinetics of Sponge Cake During Storage

Journal of Food Quality

English

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

Journal of Food Research

English

Influence of Fenugreek Seeds Flour on the Rheological Characteristics of Wheat Flour and Biscuit Quality

Zagazig Journal of Agricultural Research

English

Improvement of Gluten‐free Bread and Cake Properties Using Natural Hydrocolloids: A Review

Food Science and Nutrition

English

Chemical, Functional, Rheological and Sensory Properties of Amaranth Flour and Amaranth Flour Based Paste

African Journal of Food Science

English

Application of Extruded Broken Bean Flour for Formulation of Gluten-Free Cake Blends

Food Science and Technology

English

Effects of Incorporation of Black Garlic on Rheological, Textural and Sensory Properties of Rye (Secale Cereale L.) Flour Noodles

CYTA - Journal of Food

Manufacturing Engineering

Chemical Engineering

English

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

Food Science and Nutrition

English