Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Sibel YAĞCI
Rheological Properties and Biscuit Production From Flour Blends Prepared From Cereal Based By-Products
Harran Tarım ve Gıda Bilimleri Dergisi
Related publications
Evaluation of Blends of Wheat (Triticum Aestivum) Flour and African Walnut (Tetracarpidium Conophorum) Flour in Biscuit Production
Croatian journal of food science and technology
Rheological, Thermal and Textural Properties of Starch Blends Prepared From Wheat and Turkish Bean Starches
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Product Development and Quality Evaluation of Biscuit and Ready-To-Eat Snack From Cowpea-Wheat Flour Blends
Advances in Food Technology and Nutrition Sciences – Open Journal
Influence of Fenugreek Seeds Flour on the Rheological Characteristics of Wheat Flour and Biscuit Quality
Zagazig Journal of Agricultural Research
Chemical, Functional, Rheological and Sensory Properties of Amaranth Flour and Amaranth Flour Based Paste
African Journal of Food Science
Production and Quality Evaluation of Extruded Snack From Blends of Bambara Groundnut Flour, Cassava Starch, and Corn Bran Flour
Journal of Food Processing and Preservation
Chemistry
Chemical Engineering
Food Science
Rheological Properties of the Polymeric Blends
MATEC Web of Conferences
Materials Science
Engineering
Chemistry
Quality Assessment of Flour and Bread From Sweet Potato Wheat Composite Flour Blends
International Journal of Biological and Chemical Sciences
Development of High Fibre Biscuit From Un - Boiled Palmyrah Tuber Flour
