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Effect of Grape (Vitis Vinifera L.) Pomace on the Quality, Total Phenolic Content and Anti-Radical Activity of Bread
In this research, anti-radical activity, total phenolic content (TPC), physicochemical, textural and sensory properties of bread supplemented with 2%, 5% and 10% (w/w, flour basis) of grape pomace… Expand
Phytochemical Fortification of Flour and Bread
In recent years, there has been growing demand for functional bakery products partly due to consumer preference because they are generally perceived as safer and healthier than their synthetic… Expand
Tahıl Esaslı Glutensiz Ürünlerin Besinsel ve Teknolojik Özelliklerinin İyileştirilmesi
Colyak hastaligi en yaygin gida intoleranslarindan biridir ve dunya nufusunun %1-2’sini etkilemektedir. Colyak hastaliginda, yasam boyu gluten icermeyen bir diyet ve sadece glutensiz urunlerin… Expand
The improvement of nutritional and technological properties of gluten-free cereal-based products.
Celiac disease is one of the most common food intolerances with prevalence of 1-2% worldwide. Currently, a lifelong gluten-free diet and so the consumption of only gluten-free product is the basic… Expand