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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 pomaceExpand
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Dondurulmuş Ekmek Hamuru ve Son Ürün Kalitesinin İyileştirilmesinde Formül Bileşenlerinin Etkileri
In the bakery products market, the use of frozen dough and the demand to frozen products are increasing change over the world. Although consumer needs and trends changes over time, when purchasingExpand
The impacts of formulation components on improvement of frozen bread dough and final product quality.
In the bakery products market, the use of frozen dough and the demand to frozen products are increasing change over the world. Although consumer needs and trends changes over time, when purchasingExpand