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Effects of resistant starch, apricot kernel flour, and fiber-rich fruit powders on low-fat cookie quality
Utilization of resistant starch (RS) and apricot kernel flour (AKF) as fat replacers in cookies were examined and effects of fruit powders on the quality of low-fat cookies were investigated. AExpand
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Determination of the Rheological Properties of Red and White Bread Wheat Flours with Different Methods
In this study, rheological properties of the bread wheat flour dough from 6 wheat genotypes were determined. For the pereparation of flour, 3 red bread (Pandas, Sagitorya, Pehlivan) and 3 white breadExpand
Effects of Apricot Kernel Flour and Fiber-Rich Apple Powder on Low-Fat Cookie Quality
In this study, utilization of apricot kernel flour (AKF) as fat replacer in cookies was examined and shortening content in a wire-cut cookie formulation was reduced at 30% and replaced with AKF.Expand